Ingredients
- 250gr self raising flour
- 100gr dark muscovado sugar
- 80gr(weight) sunflower oil
- 3 teaspoons baking powder
- 4 overripe bananas (medium)
- 3 teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- pinch of salt
Mix all the dry ingredients in a bowl. In a separate bowl place the peeled bananas and mash them with a fork or potato masher. Then add the oil and the bananas into the dry-ingredients' bowl and mix everything very well.
Pre-heat your oven at 200oC. Prepare a bread tin (2lb size) or small cake tin. The way I usually prepare my cake and bread tins is: I spread a teaspoon of butter on the bottom of the tin, then cover this with a piece of baking paper (cut to size) and finish by lightly greasing the sides with another 1-2 teaspoons of butter.
Transfer your banana bread mixture into your tin. Place in the oven at 200oC for 20min, when the time is up cover it with aluminium foil and let it cook another 30min at the same temperature.
By then the cake should be fully cooked (if not let it cook, covered, another 10min).
