This cake may not be the prettiest cake in the world but it sure tastes nice! As the chef, Nigella Lawson, herself says in the recipe book Kitchen “to look at, I grant you, this is not a joyous creation, but it’s damp and luscious taste is all the more heightened for being unforseen” I just love the way she talks, everything sounds so amazing! It is a very simple cake that has a brilliant taste and it also leaves hardly any washing up as everything is mixed in the same pan!
125g soft unsalted butter, plus some for greasing
4 small-medium bananas (approx. 500g with the skin on)
150g of caster sugar
175g plain flour
2 teaspoons of baking powder
1/2 teaspoon bicarbonate of soda
100g of dried cherries
100g of desicated coconut
1 x 900g (2lb) loaf tin
1. Preheat the oven to 170 C/gas mark 3. Put a loaf liner in your tin, or just line the bottom with baking parchment and grease the sides.
2. Melt the butter in a saucepan, take off the heat and leave to cool. Peel and mash the bananas in another bowl.
3. Beat the sugar into the cooled, melted butter, then beat in the bananas and the eggs. Fold in the flour, baking powder, and bicarb. Finally, add the dried cherries and coconut.
4. Fold well so that everthing is incorporated, then pour and scrape into the lined loaf tin and smooth the top.
5. Bake for 5o mins, but check after 45. When it’s ready, the cake will be coming away from the sides of the tin and will be bouncy on top. Leave it in the tin for 10 mins before transfering to a wire rack to cool.