Spice it up Banana Cake

A one bowl cake recipe with huge flavours ! Use Dark Brown Sugar for a less sweet, yet richer taste which works beautifully with the various spices.
Mash the bananas and mix all other ingredients in the same bowl.
Melted butter, Egg, Brown Sugar, Vanilla, Dark Rum and all the spices.
Finally, sift the flour with the bicarbonate of Soda and mix well.
By magic, the soda in contact with any liquid, will be activated and raise the mixture.

INGREDIENTS
3 Ripe bananas – The darker the skin, the better
75 Gr. Melted Butter
145 Gr. Dark Brown Sugar – You can use light brown sugar as well
1 Egg, beaten
1 Teaspoon Vanilla
1 Tablespoon dark rum
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
190 Gr. Sifted Flour
1 Teaspoon Baking Soda
Pinch of sea salt

METHOD
Preheat the over at 180 Celsius
With a fork, mash the bananas finely. It is ok to have a few chunks. Pour in the melted butter in the same mixing bowl. Add the brown sugar, egg, vanilla and rum. Add the spices and finally sift the flour with the soda and salt over the same bowl.
Mix well and pour in a 10 X 20 cm loaf pan.
Bake for 45-50 minutes until a tester comes out clean.
Try to resist and cool on a rack.
Make yourself a cup of coffee… a very strong one and slice yourself a piece of this wonderfully light and spicy bread.
The cake gets better after two days… Good luck if you can resist that long.
The beauty is it freezes well and you can simply slice the cake and freeze it… when the urges appear… take a slice out and let it stand at room temperature…
The baking soda or bicarbonate of soda is a raising agent, which  is an alkali used for soda breads and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake and carrot cake. It needs an acid (as well as moisture) to activate it so is often combined with cream of tartar, yogurt, buttermilk or milk.

With a strong cup of coffee… just sayin’


TIP DU JOUR – You don’t have dark brown sugar, you can simply use white sugar and add 2 to 3 tablespoon of molasse. Mix well.
If you don’t have molasse, use Moscovado or regular white sugar.

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