Fresh strawberry & banana loaf cake
A moist, fruity, summery cake packed with fresh berries and bananas.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 2-3 very ripe bananas, peeled
- 100 g golden caster sugar (1/2 cup)
- 225 g self-raising flour (2 cups)
- 1/2 tsp baking powder
- 1 egg
- 110 ml sunflower oil (1/2 cup)
- 200 g strawberries (approx. 1 cup)
Preheat the oven to 170C (340F).Line a 22x13cm (2lb) loaf tin with greaseproof paper.
In the food processor, blend the peeled bananas and the sugar to give a smooth mixture.
Add the flour, baking powder, egg and oil, and process to a batter.
Transfer about 2/3 of the mixture to a separate bowl. Hull the strawberries, and reserve about 50g (4-5 berries) for the top. Roughly chop the rest and add to the batter in the food processor. Pulse until combined.
Spread half the 'plain' batter into the prepared tin. Pour and spread the 'strawberry' batter over, then top with the rest of the plain batter. Run a knife or a skewer through the batter a few times to swirl the two together.
Halve the reserved strawberries and arrange in a line on the top of the loaf. Press gently down.
Bake the cake at 170C (340F) for around 45 minutes, until risen, golden, and a toothpick inserted into the centre of the cake comes out clean. Remove from the tin and allow to cool on a wire rack.
Once cold, peel away the greaseproof paper and serve!