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Well, I thought this was the loveliest banana cake that I have ever made – but my family have other ideas. I’ve been reading a few posts recently where people have been roasting their bananas before baking them into cakes, so I had to give it a go. I had five bananas slowly browning in the fruit bowl, so this was the perfect moment.


  • 5 ripe bananas
  • 50g melted butter
  • 150g golden caster sugar
  • 2 eggs
  • 125g self-raising flour
  • 100g soft, ready-to-eat rehydrated figs, chopped
  • A couple of pieces of preserved ginger (the kind you get in syrup), very finely sliced

Pre-heat the oven to 170C/150C fan.

Line a baking tray with tin-foil. Lay the bananas out on the prepared baking sheet. Make pricks with a fork, about 1 inch apart. Bake for twenty minutes. The skin of the banana will turn black and a lot of liquid will come out of the bananas. The idea is that this will intensify the flavour and sweetness of the banana. Allow to cool.

Meanwhile grease and line a loaf-tin.

Melt the butter in a large mixing bowl. Add the sugar and whisk through.

Add the eggs, one at a time, whisking constantly.

Whisk in the bananas.

Fold the flour, figs and ginger into the mixture.

Once all the ingredients have been fully mixed together, spoon into your loaf tin.

Bake for 45 minutes to 1 hour (at 150C), depending on the skewer test.

Allow to cool and enjoy each slice with or without butter. (Butter’s better.)

My children did not like this banana bread. I loved it.

Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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