Banana Chai Spice Teacake (V) from Persiana Easy
“I often find myself left with a few past-their-best bananas at home that I would never throw away. I always peel and chop them and then freeze them for smoothies, but also, I do like throwing them into a cake mix and this is a great one with heady, aromatic flavours inspired by my beloved Indian chai – a drink I could sip endlessly. I love adding coconut for a chewy texture, making this the most wonderfully moreish afternoon treat.” Sabrina Ghayour, author of Persiana Easy
Makes 9 squares
3 eggs
2 large or 3 small very ripe bananas, mashed
100g (3½oz) caster sugar
50g (1¾oz) light brown soft sugar
1 teaspoon vanilla extract
Seeds from 4 green cardamom pods,
Ground using a pestle and mortar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
100g (3½oz) ground almonds
50g (1¾oz) desiccated coconut
150g (5½oz) butter, melted
100g (3½oz) plain flour
1 teaspoon baking powder
Icing sugar, to decorate if desired
Preheat the oven to 180°C, 160°C fan (350°F), Gas Mark 4. Cut a large square of baking paper, scrunch it up, then smooth it out and use to line a 20cm (8 inch) square cake tin.
Put the eggs, mashed bananas, sugars, vanilla and spices into a mixing bowl and beat together until evenly combined. Add the ground almonds and coconut and mix again. Add the melted butter, flour and baking powder and mix once again until evenly combined.
Pour the batter into the lined tin and bake for 50–55 minutes until a skewer or knife inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool completely in the tin before cutting into 9 squares. Dust with icing sugar, before serving with a nice cup of tea.
