Weird and wonderful banana cake

Weird and wonderful banana cake

By
From
Lucy's Bakes
Makes
1
Prep
5 mins
Cooking time
45 mins
Photographer
Jacqui Melville

Brace yourselves – this cake is made with mayonnaise! But mayonnaise is made from eggs and oil so actually, not so weird? It is one of Lucy LT’s ‘wonder cakes’. She has been baking this for years and serving it cold as a cake, or warm with thick cream and thick toffee sauce as a pudding – oh yes! I don’t like bananas, so created the carrot and parsnip versions. We’ve used Hellmann’s mayonnaise as it has around 8 per cent egg content. Some other brands have less and, as in any cake recipe, the proportion of egg is important, so add a little extra mayo if it has less egg.

Ingredients

Quantity Ingredient
250g very ripe bananas, (about 3, peeled weight)
200g soft light brown sugar
250g mayonnaise
100g water or strong coffee
250g plain flour
10g bicarbonate of soda
pinch salt
demerara sugar, for sprinkling

Method

  1. Preheat the oven to 180°C. Line a 1 kg loaf tin with baking paper.
  2. Mash the bananas to a smooth paste.
  3. Add the sugar with the mayo, mix well with a wooden spoon and add the water or coffee.
  4. Add in the dry ingredients and mix well.
  5. Pour into the prepared tin and sprinkle with demerara. Bake for 45–55 minutes until risen and firm to the touch. Turn out onto a wire rack, remove the paper and leave to cool.
  6. Store in a cool place in an airtight container or well wrapped in cling film and foil. It will stay beautifully moist for 4–5 days.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • For extra loveliness add some crumbled honeycomb, the seeds of 6–8 cardamom pods, roughly chopped pecans or walnuts and chocolate chips, or drained stem ginger, finely chopped.

Variations

  • Carrot cake: As the banana cake, but replace the bananas with 250 g coarsely grated carrot and add 3 g each of ground ginger and cinnamon, a pinch of ground nutmeg and the finely grated zest of 1 orange. Bake in a 20 cm round, deep cake tin, lined with baking paper. When baked and cooled, top with cream cheese frosting, adding the finely grated zest of 1 orange.

    Parsnip cake: As the banana cake, but replace the bananas with 250 g coarsely grated parsnips and add 7 g ground ginger. Bake in a 20 cm round, deep cake tine, lined with baking paper. When baked and cooled, top with thick white icing and sprinkle with chopped crystallised ginger.

What the testers say

  • GEMMA HEDGES – ‘I made this as the carrot cake – it was light and scrummy, not dense like many carrot cakes. A brilliant recipe.’

    JENNY GREENWOOD – ‘Very easy to make. I was shocked by the mayonnaise but it turned out perfectly. I would make this again.’

    MARK SCILLEY – ‘I made the banana cake as a round cake and I was so proud of my first baking attempt ever that I shared it with all my work colleagues.’
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