Shannon Jade Atkinson's Cinnamon and Banana Cake Recipe
“Shannon Jade Atkinson’s mouthwatering fusion of flavours include Cinnamon and Banana in her cake recipe. The warmth of cinnamon blended with the sweetness of ripe bananas, creates a heavenly treat. ”
Shannon Jade Atkinson’S Delicious Cinnamon and Banana Cake RECIPE
Makes: 1 loaf or 8cm cake
Ingredients
3 large Bananas (Mashed)
1 cup (182grams) Finely Grated Carrots
125ml Seedless Raisins or Sultanas
125ml Brown Sugar
2 large “Midlands” Eggs
125ml Sunflower Oil
5ml Cinnamon
120 grams “Champagne Valley” Cake Flour
1 teaspoon Bicarbonate of Soda
2 teaspoons Baking Powder
2 tablespoons Icing Sugar to Dust
Method:
Step 1: In a medium bowl mash the bananas. Add the grated carrot and raisins.
Step 2: In another medium bowl whisk sugar, eggs and oil together.
Step 3: Sift all the dry ingredients into a large bowl. Add the Banana, carrots and rains as well as the whisked sugar, eggs and oil.
Step 4: Line your loaf tin or cake tin with baking paper to insure your mixture does not stick to the tin. Set your ovens temperature to 180.
Step 5: Pour your mixture into the tin and bake for 35 – 40 minutes or until cooked. To insure that your Cinnamon and Banana cake has cooked through take a metal knitting needle and poke the cake in the center, if there is mixture stuck on the needle the cake has not properly cooked. If there is no mixture on the needle your cake is ready.
Step 6: Place your cake or loaf on a cooling rack and let it cool before taking it out the tin. Use a butter knife to loosen around the edges to make it easier for your cake to come out the tin.
Step 7: Once the Cake has cooled sprinkle some icing sugar on top and enjoy.