Like an old friend Fruit and Nut Espresso has remained stedfast with Pact for quite some time. Seasons have changed, other coffees have come and gone, but Fruit and Nut has remained and endured as a well loved favourite.
Therefore this cake pairing is a classic for, well, a classic.
Banana cake was an instantaneous choice for this pairing as its not overly sweet, simple comforting flavours will perfectly compliment the chocolatey and nutty notes of the coffee.
And how can you resist when it is some of your five a day! *
*probably not. Does however contain fruit, hoorah!
So spatulas and cake tins at the ready, you are going to go bananas for this recipe (terrible pun intended). And don’t forget to brew a cup to go with it!
250g butter, at room temperature
1½ cups sugar
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
½ cup hot milk
3 cups flour
2 tsp baking powder
Preheat oven to 170°C.
Line a medium (23cm-diameter) cake tin with baking paper.
Beat butter and sugar until creamy. Beat in the eggs, one at a time, then the vanilla and mashed bananas.
Dissolve baking soda in hot milk, add to mixture and stir to combine.
Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Don’t over mix.
Spoon mixture into your prepared tin. Bake until a skewer inserted in the centre comes out clean.
(My oven is a bit rubbish, hence the slightly darker top. So keep an eye on your cake, but baking time is roughly between 45mins-60mins).
Leave to cool then cut yourself a slice and enjoy!
This recipe is from http://www.annabel-langbein.com/recipes/banana-cake/255