Over the years, I’ve carried all sorts of cake out on the hills with me. An entire Victoria Sponge did surprisingly well on our Third Anniversary walk this summer. But the cakes that survive the experience best have a bit of solid oomph to them, robust enough to hold their nerve in a rucsac and full of rich mountain calories. One such cake is Banana cake. Bananas are great for walking calories, and our friend Jason is expert in the baking of banana cakes… Aha!
Jason kindly refined his own recipe for us earlier this year and cooked it in the Aga at the farm in Capel-y-ffin: Black Mountains Banana Cake. You can eat it anywhere, but this version now has a particular place here in the More to… Cook Book, inspired by the generously grand Black Mountains and one man’s passion for utterly delicious Banana Cake. Thank you Jason!
Black Mountains Banana Cake (Feeds 8ish)
4 very ripe bananas, peeled.
125ml oil (vegetable or sunflower)
100g butter (plus a little for tray greasing)
150g caster sugar
4 free-range eggs
300g plain flour
1 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground cloves
125g raisins
125g mixed nuts, chopped (optional, leave out if allergic)
Forging Process
Mash the bananas and oil together in a bowl and set aside.
In another bowl, mix the flour, baking powder, and spices together. Set aside
In a third bowl, cream the butter and sugar.
Add the creamed sugar to the flour mix and work between the fingers until you get a bread crumbesque texture. Crack the eggs into the flour/sugar mix and beat wildly.
Add the banana mixture and lightly stir until combined. Gently fold in the raisins and nuts until all ingredients are combined.
Grease a baking tray or suitable size and depth (one of those new fangled flexible loaf trays is very effective. Pour the gooey mess into the baking tray
If using a conventional, fan assisted oven, cook in the middle of an oven at 180C for an hour, or until risen and golden-brown. (Always good to check after 45 minutes, and to reduce the temperature if the cake is browning too quickly on the top, or cover loosely with aluminium foil).
If using an Aga, cook in the middle of the top oven (with cold plate, so temp is about 180C) for 30 minutes and then move to the bottom oven for a further 30 minutes, (or until risen and golden-brown, etc).
Leave the banana cake to cool before turning out and scoffing.
Recipe by Jason 😮
Mountain Retreat Holidays
With walks, massage/reflexology, coaching, log fires – and cake
