I've eaten it for the first time with my host family in Manchester, and since then it is my all-time favourite. I never heard of a cake eaten with butter, but I tried it and it is just lovely. I made the bread for pudding and it was nearly all gone straight away.
Add the banana mixture to the dry ingredients and mix well. I used a wooden spoon, but if you want you can use an electric mixer. Spoon the mix into a buttered and floured loaf tin and bake for 60 minutes.
You can test if the cake is done, but the bananas will make it really moist anyways, so the bread will always be a bit sticky inside. If you want to make sure that it is really done, leave it for another 10 minutes. In my case, 60 minutes were always sufficient.
Leave the loaf to cool in the tin for about 15-20 minutes. This will help the cake to set a little. Take it out of the tin and serve it hot with some butter. Delicious!!!
225 g flour
2.5 tsp. baking powder
150 g demerara sugar
1 pinch of salt
0.5 tsp. cinnamon
0.5 tsp. nutmeg
2 big, ripe bananas (or 3 smaller ones)
175 ml orange juice
4 tbsp. sunflower oil
1. Stir together the dry ingredients (flour, baking powder, sugar, salt, spices).
2. Mash the bananas and add orange juice, eggs and oil. Stir well.
3. Mix the banana mixture and the dry ingredients.
4. Preheat the oven to 180°C and add the mix to a buttered and floured loaf tin. Bake for 60 minutes.
5. Leave to set for 15 to 20 minutes.
6. Serve still warm with butter.