Banana Loaf Cake

Preparation

• 1
  Mix together the wet ingredients separately, that is, the eggs, the yogurt, the vanilla and the oil using an electric whisk, then slowly add the banana mush
• 2
  Now in a separate bowl, crumble together the butter and flour and then mix together the remaining dry ingredients - the sugars, baking soda and powder, salt and mixed spice. It should be a crumbly spice-specked mixture
• 3
  Gradually pour the wet into the dry and fold together with a spatula until you have a thick batter then stir in the chopped nuts
• 4
  Pour this lovely fragrant banana-ey goo into a greased and lined loaf pan
• 5
  I pour about a tablespoon of vegetable oil into the pan, then with kitchen paper smear the oil all up the sides, then cut out a bespoke loaf pan shaped strip of baking parchment which sticks nicely to the oil
• 6
  This way you won’t have the devastating issue of a gorgeous cake stuck inside your tin Bake at 180 degrees for 1 hour. If the top looks like it’s getting a bit dark, cover loosely with foil but don’t cut down the baking time
• 7
  Insert a skewer after an hour – it should come out clean and crumby. If there’s any hint of goo, put it back for another 5 – 10 mins
• 8
  Turn out and serve sliced thickly – this is more of a sweet loaf than a cake so is a lovely breakfast treat.