Recipe: Sarah Still's Spiced Banana Loaf Cake

Swindon born, Food Glorious Food contestant, Sarah Still tells us how to make her delicious Spiced Banana Loaf Cake.

The recipe for Sarah's Spiced Banana Loaf Cake was inspired by a trip she took to Grenada with her aunt. The idea came to her whilst sat in a little cafe in the rainforest, overlooking a waterfall and eating nutmeg cake.

Ingredients (Serves 12)

• 300g (10oz) plain flour
• 1tsp bicarbonate of soda
• 125g (4oz) margarine, plus extra for greasing
• 250g (8oz) caster sugar
• 4-5 slightly overripe bananas
• 2 eggs
• 1/2 tsp vanilla extract
• 75ml (3fl oz) milk, mixed with 1 tsp lemon juice
• 1/4 tsp finely grated nutmeg
• 2/4 tbsp finely grated 100% cacao
• 1 tsp ground mixed spice
• Pinch of cinnamon (optional)

Method

Preheat the oven to 180ºC/350ºF/gas mark 4.

Grease a 1kg (2lb) loaf tin and line with greaseproof paper.

Sift the flour and bicarbonate of soda into a bowl. In a separate bowl, beat the margarine and sugar until light and fluffy.

Mash the bananas in a bowl. Add the eggs, vanilla extract and milk mixture, stir well, then pour into the creamed margarine and whisk together. Fold in the flour mixture using a perforated metal spoon. Add the nutmeg, cacao, mixed spice and cinnamon (if using) and fold in lightly but thoroughly. Pour into the prepared tin.

Bake in the centre of the oven for about 20 minutes, until the loaf is risen and golden brown, then cover loosely with foil and bake for a further 20-30 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Turn out the tin immediately and remove the greaseproof paper. Leave to stand on a wire rack until cooled.