Cinnamon swirled banana loaf
10
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
The woody, sweet spice of cinnamon is the perfect flavour-boost for banana. Here, it takes a deliciously moist cake up a notch. Anyone for tea?
Ingredients
Vegetable Oil
105 ml
Banana
4 medium
Caster Sugar
100 g
Egg, whole, raw
2 medium, raw
Vanilla Extract
2 teaspoon(s), level
Plain White Flour
250 g
Bicarbonate of Soda
1 teaspoon(s), level
Baking powder
0.5 teaspoon(s), level
Salt
0.5 teaspoon(s)
Light Brown Sugar
3 tablespoon(s)
Ground Cinnamon
2 tablespoon(s), level
Instructions
1
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.
2
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.
3
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.
4
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.
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