This cake is an absolute beauty in its own right, its so soft and fragrant that you don't need any extra trimmings to add to its charm. If you do fancy a bit on the side, I've seasonally enjoyed it with warm custard or cool ice cream, but my perfect match for this cake is most definitely a hot cuppa!
I've been going through a little bit of a rough patch (as we all do in life) and I've found sanctuary in cooking. Working through the textures and smells of ingredients and mixing them together to create something so indulgent, that it gives you a hug like no other is something of an achievement. Also how can the sunny flavours of banana and coconut not give you that extra warmth eh? For those of you who (wrongly) feel that baking is a rather feminine process, a friend of mine who tried this recipe recently discovered how much muscle and machinery is used to create such a delight (just so you know).
- 1/2 cup of margarine/unsalted butter
- 1/2 cup of white caster sugar
- 1/2 cup of golden brown sugar
- 2 large eggs
- 1 cup of mashed very ripe bananas (usually 2 large bananas)
- 2 healthy tablespoons of Coconut Rum
- 2 teaspoons of vanilla essence
- 3 tablespoons of natural yoghurt
- 1 & 3/4 cups of self raising flour
- 1 teaspoon of baking powder
- 3/4 teaspoon of bicarbonate of soda
- 1/2 teaspoon of salt
Get a large mixing bowl and using an electric whisk, whisk together the margarine/unsalted butter with the white caster sugar and golden brown sugar till you have a creamy mix that all the sugar has dissolved into.
Then add in the eggs - one at a time! Whisking these one at a time ensures for a lighter, fluffier bake.
Now add in the mashed banana, coconut rum, vanilla essence and natural yoghurt and give it a good whisk till you have a lovely thick bowl of goodness.
In a separate bowl measure out the dry ingredients: self raising flour, baking powder, bicarbonate of soda and salt. Using a sieve, sift half of this mixture into the banana mix.
Now put away the electric whisk! Get a large mixing spoon and use the cut and fold method to mix the dry ingredients in. This method is the absolute key to achieving a spongy cake and uses a lot of arm muscle, so don't give up - the end is in sight! Once the first half is mixed then add the second half and do the same. The cut and fold method keeps all the air in the cake for the perfect rise.
Spray a 9inch round cake tin with non-stick spray or you can alternatively make 18 cupcakes with this mix.
Spoon in the mixture and place into a preheated oven at Gas Mark 180°C for Cake: 40-45 mins or Cupcakes: 20-25 mins.
Keep the oven door shut, it's a cardinal sin to have a peek at the cake whilst its baking so wait till the time is up then give it a poke with a baking stick to see if it comes out clean.
Once the cake is baked, take it out of the oven let it rest for a few minutes then turn out on a cooling rack to cool down or if you're cheeky like me then enjoy a hot slice!