Posted by Editorial Staff on Dec - 5 - 2010 under Halogen Oven, Halogen Oven Recipes, Halogen Recipe, Halogen Recipes, Recipes
Ingredients
2 large ripe bananas mashed
100g softened butter
75g light Muscovado sugar
100ml maple syrup
1 egg beaten
150ml Greek yoghurt
250g self raising flour
1 tsp baking powder
icing sugar to dust
Cuisine: Cooking time: 15 mins Serving: 2 people

Tasty cake! A must try if you have bananas on the verge of dying!

Method

Grease large bread tin (making sure it fits oven).
Beat butter, sugar and syrup together with electric whisk until pale & creamy. Stir in egg, yoghurt and banana until evenly combined. Sift flour and baking powder into bowl mix in through. Turn into tin and place on low rack. Cover with tin foil.

Set temperature of halogen oven @ 200C/392F and cook for 35 mins. Lift foil cook further 15 mins till brown firm to touch and skewer comes out clean. Leave to stand for 10 mins turn out and cool. Hope you enjoy this!!!!

For Pecan cake Mmke cake mixture stir in 2oz pecan nuts and 1 tsp mixed spice with yoghurt and banana. While cooking beat 100g softened butter in bowl with 75ml maple syrup and 50g icing sugar until combined. Chill till cake cooled then spread over top scatter extra nuts.

Meal: Food type:

2 Responses so far.

  1. Esme says:

    I tried this recipe and it all went so well until I put it in the halogen oven. I had to put the tin foil over the cake after 20 minutes otherwise it would have burnt. I took it out after 50 minutes in total and it was still uncooked in the middle. Very sad. I think I’m going to try the same recipe but in a normal oven.
    I like the addition of greek yoghurt and maple syrup, it makes it a little different from other banana bread recipes that I’ve tried.

    • Admin says:

      Hi Esme, thank you for bringing this to my attention. Halogen ovens obviously vary in cooking times and efficiency. I have changed the recipe to cook at 200C with tin foil over the cake. I’m glad you liked the greek yoghurt and maple syrup addition, and hope this hasn’t put you off trying other users’ recipes on here.

      Giles

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