A beautiful loaf cake made using no eggs or butter. Delicious and squidgy with a malt loaf kind of texture. It’s best served with a cup of tea, sliced up and buttered with a little extra honey drizzled over it. Tip: The ripest bananas are best when adding them to cakes.
350g self raising flour
75g banana – mashed
1 teaspoon ground mixed spice.
100g soft brown sugar
175g runny honey
150ml semi skimmed milk
Grease and line your loaf tin with greaseproof paper
Pre heat oven to 180c / 160c fan
Mash the banana and set aside.
In a large mixing bowl add your flour, mixed spice and brown sugar. Stir to combine and make a well in the centre.
Pour in the honey and milk to the well and mix thoroughly to blend all the ingredients fully.
Now fold in the mashed banana.
Transfer the mixture to your loaf tin and bake in the centre of the oven for 1 hour.
Leave to cool in the tin for 10 mins upon removing from the oven, then transfer to a wire rack to cool fully.
Slice up and spread with butter and a drizzle of honey for added deliciousness.