Cinnamon swirled banana loaf
105 ml, 100ml plus 1⁄2 tsp for greasing
4 medium, (around 400g), mashed
100 g, golden
Egg, whole, raw
2 medium, raw
2 teaspoons, level
Plain White Flour
Bicarbonate of Soda
1 teaspoons, level
½ teaspoons, level
Light Brown Sugar
3 tablespoons, Dark brown
2 tablespoons, level
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease and line a 22cm x 10cm loaf tin with baking paper.
- In a large bowl, whisk together 70ml vegetable oil, the banana, eggs, 55g caster sugar and vanilla extract, until well combined. In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Stir into the banana mixture.
- In another bowl, add the remaining caster sugar, oil, brown sugar and cinnamon, and mix together. Put 1⁄3 of the banana batter into the lined tin and sprinkle over 1⁄3 of the cinnamon mixture. Gently swirl together using a skewer. Repeat twice more with the remaining mixtures, finishing with the cinnamon mixture on top.
- Bake for 50-60 minutes, until golden and a skewer inserted into the centre comes out with a few moist crumbs. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack and leave to cool completely before slicing to serve.