A revised version of the banana loaf with plenty of added spices and best made with those over-ripe bruised bananas you're always afraid to eat left in the fruit bowl! Ripe bananas will not do!
Use a silicone loaf tin to cook the loaf in. It allows the cake to expand and rise and the cake won't get stuck inside the case.
I really liked this, simple and easy to follow. That said I rarely follow a recipe so I added a bit more spice, a few handfuls of walnuts and some smashed up 70% chocolate bar. Delicious! This is a vey moist recipe and would make a nice pudding while still warm (although allow a few mins for it to set before cutting into it) served with custard and/or a little drop of cream. - 28 Jan 2014
A good recipe but I think improved by doubling up on the spices, not using the bi-carb as you are using S.R. flour and putting in two smaller loaf tins . - 25 Sep 2012
I put my own spin in on this delicious cake by adding chopped ruffle chocolates. (Dark chocolate covered coconut ice peices too). It just needed an extra few minutes in my oven on slightly lower setting. So tasty, it didn't last very long! - 18 Mar 2018