Take your banana bread up a notch with this rich, treacly and lightly spiced banana bread from Tom Kerridge. Don’t worry if you don’t have all the spices, the cake will still be gorgeous without them all!
250g/9oz self-raising flour
70g/2½oz dark soft brown sugar
1 tsp salt
1 tsp baking powder
40g/1½oz shelled unsalted pistachios
250g/9oz mashed banana (about 2 very ripe medium bananas)
40ml/1½fl oz sesame oil or vegetable oil (see tip)
2 tbsp olive oil
3 free-range eggs, beaten
1 tsp vanilla bean paste
½ tsp ground cinnamon
½ tsp crushed cardamom seeds
1 tsp mixed spice
Preheat the oven to 180C/170C Fan/Gas 4 and line a 900g/2lb loaf tin with baking paper.
In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together. In a separate bowl, mix together the bananas, sesame oil, olive oil, eggs, vanilla, cinnamon, cardamom and mixed spice. Add the wet ingredients to the dry ingredients and mix until combined.
Pour into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Cool, slice and nominate 5 people to make banana bread!
Source: BBC FOODS