Friday, 24 April 2015

Spicy Caribbean Banana Pudding Cake

I'm not sure if it's because I've been watching the cricket in the West Indies or because I've been obsessively watching the second series of 'Black Sails' or whether I just fancied some thing a little spicy, a little sweet and a little sticky - but I just needed to make my 'spicy Caribbean banana pudding loaf cake' - wow, that's was a bit of a mouthful......I'm going to have to come up with a shorter name for this cake......

This cake doesn't really know what it wants to be - it's very moist, sticky and spicy - and is absolutely amazing warm with a good dollop of vanilla ice-cream on top, but equally it's yummy cold - eaten as a slab cake - so just take your pick. In our house when it's still warm from the oven we have a thick slice with ice-cream and then let the rest cool to be eaten later.....if there's any's also rather yummy with a little spiced rum poured over it while it's still hot and before you add the ice-cream.

Recipe - make one loaf size cake

125g Butter - softened
100g Demerara sugar
135g Castor sugar
2 eggs
400g Banana - peeled weight, ripe and squished into large lumps - use your hands it's the easiest way!
250g Plain flour
2 Teaspoons baking powder
2 Teaspoons mixed spice ( use only one if you want less of a spice hit)
1 Teaspoon vanilla extract

1 lined loaf tin

Pre-heat oven to 180C/Gas 4

Ok, grab your mixer (or bowl & wooden spoon if your feeling strong).

Into the bowl add your butter and sugars - mix together until light & fluffy. Add your eggs, one at a time, followed by your lumpy mashed bananas. Make sure it's has all combined well - don't worry if it's a bit sloppy & split by the eggs - now you can add your dry ingredients. Sift together the flour, baking powder and spiced and fold gently into the banana mix. Finally, add your vanilla extract.

Pour into your lined loaf tin and bake, in the centre of the oven, for about 35-40 minutes or until a wooden skewer come out clean. This cake is really moist though so the middle may remain a little sticky when the rest of the cake is done.

Now it's just a case of how long can you wait before you eat it! You need to let it cool slightly in the tin before turning out and cutting it so do wait at least 5-10 minutes before you tuck in - probably about the length of time you need to get some bowls out, open the rum, find some spoons and go to the freezer for some ice-cream!!!

Have a great weekend and enjoy your pudding cake...

 Spicy Banana Cake