This may well be the easiest cake in the world to bake… but it sure is one of the most delicious Banana Breads that I’ve ever eaten. Ready for the oven in a matter of minutes and on the table ready to be sliced in less than an hour. The demerara spiced topping produces a beautiful crispy crust, which gives way to a moist and flavourful interior. It also keeps well for a day or two in an airtight container, if by chance the whole cake doesn’t get snaffled on the day that it’s made.
Possibly the last cake recipe for a little while on G&G… now that our days are getting longer, I’m looking forward to snapping a few photos of our main meals to share with you instead. Somehow I never seemed to get myself organised enough to cook our dinner at lunchtime to photograph in the optimum light… hmmm, terribly lazy I know!
Banana Bread with Demerara Topping | Gather and Graze
- 300g/2-3 Medium Bananas
- 115g/½ Cup Raw Caster Sugar
- 1 Free-Range Egg
- 80g/⅓ Cup Unsalted Butter (Melted)
- 150g/1 Cup Self-Raising Flour
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Cardamom
- ¼ Teaspoon Sea Salt
- Topping: 1 Tablespoon Demerara Sugar mixed with ¼ Teaspoon Cinnamon
Pre-heat the oven to 180°C. Grease and line a 23x13cm (9x5in) loaf tin.
In a large mixing bowl, mash the bananas with a fork. Add the sugar, egg and melted butter and whisk well. Sift in the flour, spices and salt and stir until the dry ingredients are just combined. Now scoop the mixture into the prepared loaf tin and sprinkle with the combined Demerara sugar and cinnamon topping, if using.
Place into the oven and bake for approximately 35-40 minutes, until golden brown on top and a toothpick comes out clean when inserted into the middle.
Allow to cool in the tin for 10 minutes, before removing to a cooling rack. Perfect served either warm, cold or toasted with lashings of butter!