Banana cakes rock! It really easy to knock up a loaf using those black mankey old bananas you never got round to eating. This time, I wanted to do something special for my dad and decided to use this basic banana loaf recipe.
I was inspired by the seediness of the beetroot cake I had in Cafe Kino in Bristol. So, in went a load of organic pumpkin and sunflower seeds. Dad loves walnuts, so I added some crushed walnuts to the mix too. He has always been health conscious so I knew he’d appreciate, what I will call, “healthy element” to a cake (full of sugar!) He also has a very sweet tooth, so a syrup style topping was ideal – I had the perfect topping for the perfect dad!
- Mash the peeled bananas with a fork and mix in with oil and sugar.
- Add the flour, baking powder and cinnamon, and combine well.
- Add the seeds and crushed walnuts
- Baked in a lined 8in cake tin for about 15 minutes, before checking. Continue baking, checking every 5 minutes until a cocktail stick, popped into the middle of the cake, comes out clean.
- Stand to cool and then remove from the tin.
200g Icing sugar
4 teaspoons of cold water
A few teaspoons of golden syrup
- Sift the icing sugar into a bowl, add the water and mix into a thick paste.
- Add the golden syrup and make a thick mixture. To make sure it glazes the cake without running off the edges too much check the mixture is thick enough not run off of a spoon.
- If it’s really thick, use a pallet knife or back of a large spoon which had been warmed in a glass of hot water, to spread the icing over the cake.
Dad had the honours of cutting the cake and “accidentally” cut some rather large slices!
Place some whole walnuts beautifully on top and hey presto! A seedy, nutty, sweet banana cake. Perfect with some vegan squirty cream and, of course, a nice cuppa tea!