With World Cup fever sweeping across Scotland, Sunday Mail's cake guru Julie seems to be going bananas for both baked goods and football. For diehard fans insisting on watching Scotland play live, this week's recipe is just the job to provide the fuel you need to keep going.
World Cup Excitement
The 2030 World Cup is being jointly hosted by Morocco, Spain, and Portugal, which is a bit closer to home for Scotland fans. But for the next three weeks, diehard fans insisting on watching live will need some fuel the next day, and this week's recipe is just the job.
A Healthy Treat
I'm reluctant to call it a healthy cake, but it is packed with good things alongside the treats. It also has a lovely, soft texture and delicate taste. It's a perfect brunch cake as it's not too sweet, and it's ideal for any bananas that have gone black while you've been watching the Scotland goals – hopefully.
Ingredients
- 50ml sunflower oil
- 4 tbsp runny honey
- 3 eggs, lightly beaten with a fork
- 100g each soft butter and sugar
- 50g self-raising flour
- 50g wholemeal flour
- 50g desiccated coconut
- Pinch of salt
- Two or three mashed bananas, keeping half sliced to top the cake
- 2-3 tbsp sesame seeds
Method
- Grease and line a 20x30cm cake tin and preheat the oven to 170°C/gas 4.
- Add the oil and honey to the eggs and mix in lightly. Set aside.
- Place the butter and sugar in a bowl and cream with an electric whisk.
- Add the flours and liquid mix alternately, and finally the coconut and salt.
- Fold in the bananas.
- Scrape into the tin and top with the banana slices.
- Sprinkle with sesame seeds.
- Bake for 40-45 minutes and then cut into squares.
Enjoy!
