Wholemeal cake with cinnamon and dark rum, topped with slices of sweet banana. You can add nuts, chocolate or dried fruit to the cake if you want but I just love it as it is!
- 100g soft, unsalted butter
- 125g caster sugar
- 4 eggs
- 11/2tsp ground cinnamon
- 1tsp vanilla paste
- 200g greek yoghurt
- 200g self-rising wholemeal flour
- 100g ground almonds
- 1tsp bicarb. of soda
- 4 ripe bananas
- 2tbsp dark rum
- 2tbsp honey
Line a 20cm square cake tin with baking parchment, then spread the honey onto the paper.
Halve the bananas lenghtways and lay two and a half, cut-side down in the tin, leaving one and a half banana for the cake.
Beat the butter with sugar until pale and fluffy, then add eggs, one at a time.
Add the cinnamon, vanilla, flour, almonds, soda and rum and mix until combined. Mix in yoghurt and one and a half mashed banana.
Gently spread the mixture in the tin and bake in a pre-heated oven at 160C for about 45 minutes, until skewer inserted in the middle comes out clean.