Banana & cinnamon cake

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Butter and line a 900g loaf tin with baking parchment. Mix the cinnamon sugar ingredients together and set aside.

Step 2

Cream the butter and caster sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and 2 peeled, mashed bananas.

Step 3

Pour half the batter into the prepared tin and top with half of the cinnamon sugar then the rest of the batter. Push a knife into the tin at one end and make a single zig-zag line from one end of the tin to the other. Sprinkle with the rest of the cinnamon sugar. Halve the remaining banana lengthways and place cut-side up on the top of the cake.

Step 4

Place into the oven and immediately reduce the heat to 160ºC, gas mark 3. Bake for 60-65 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutess, then remove to a wire rack. Delicious served warm or cold. This cake keeps really well – store in an airtight container for up to 7 days.