I don’t know about you but we always have bananas left over from the weekly shop and not wanting to waste them I always look for new recipes to use them in. The other week we were having some friends over for coffee so I decided to try out a banana cake and chia seed recipe I had found on the Good Food website (for some reason I have a huge packet of chia seeds but I am never sure what to do with them!!). The recipe was a hit and I think it was the cheeky addition of a sugar and lemon crust which added to the yumminess. So here is the recipe. It’s not hard to do and it really is delicious…plus for health points, chia seeds are a brilliant source of omega-3 fatty acids, rich in antioxidants, and they provide fibre, iron, and calcium.
- 200g Granulated sugar (7oz)
- 170g Salted butter (6oz)
- 3 Medium eggs
- 225g Self-raising flour (8oz)
- 1tsp Baking powder
- 1tsp Vanilla
- 2tbsp Chia seeds (or poppy seeds) (optional)
- 2 very ripe bananas (as black as possible)
- 50g Sugar
- 2tbsp Lemon juice
- 2tbsp Hot water
- Preheat the oven to 160C fan/Gas 4/180C. Oil a 20cm round cake tin (for ease I used a coconut oil spray) and cut baking parchment for the base. To aid with rising either sprinkle flour or sugar around the oiled sides (I sprinkled sugar).
- Weigh out the sugar and butter into a mixing bowl. Whizz them together until as light and fluffy as possible with an electric mixer.
- Add in the eggs and vanilla and whizz again.
- Take the two peeled bananas and in a separate bowl, liquidise them into a puree before adding to the main mix. Whizz again!
- Your mixture should be nice and fluffy now with plenty of air in it, so no more heavy whizzing! Add in the flour, baking powder and chia seeds and gently mix everything together making sure everything is well mixed, whilst trying to retain as much air as possible.
- Pour into the cake tin and level out the mixture. Bake in the oven for about 30 mins before checking. Poke a knife into the centre and check if it comes out clean. If not, keep checking every 5 or 10 mins until it does. Mine took about 45 mins.
- While the cake is cooling, make the drizzle. It’s not essential, but it will make it extra moist and yummy with the lemon adding a nice freshness. Put the sugar into a small bowl and add lemon juice and mix. Add a little hot water to help the sugar to melt. The consistency should be a little like single cream.
- While still in the tin, stab the cake all over with a fork and then pour the drizzle evenly all over.
- Leave to cool as long as you can bear to wait before eating.