Adapted from the recipe given in the lovely Hummingbird Bakery Cookery book by Tarek Malouf.
200g peeled bananas (approx 4 small ones)
270g dark muscovado sugar
140g unsalted butter
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
2 tbsps demerara sugar to decorate, optional
1. Turn the oven to 170C (150C fan ovens), and line and grease a 2 lb loaf tin.
2. Mash the bananas with a fork, and put to one side.
3. In a large bowl, beat the eggs and sugar together. Then add the mashed banana and mix well.
4. Throw in the dry ingredients: flour, bicarb of soda, baking powder, cinnamon and ginger. Stir until the mixture is smooth and combined.
5. Meanwhile, heat the butter over a low heat until just melted, before leaving to cool for a momemnt. Then pour the melted butter into the batter and mix thoroughly.
6. Pour the batter into the prepared baking tin. Sprinkle demerara sugar ontop before baking in the oven for approx 50 minutes - 1 hour. You'll know it's done when the top bounces back when you press it with a finger, and a skewer comes out clean.
7. Let the cake cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. This cake tastes even better after a day or two, so it's a good one to make in advance for a picnic.
This cake was idly baked while listening to the news on BBC Radio 4