Suse’s Banana Parkin

So I think it’s been well established that I am quite partial to a cake or sweet treat that is good on the tooth. You know, something that has a bit of body to it, something where the reality that cake = wasted calories is blurred by substance as opposed to sweet, light, fluffy air.

It’s one of the reasons I adore Nigella’s Chocolate Gingerbread and my Nan’s Boiled Fruit Cake.

I know, the only person I’m fooling is me but that’s OK. I adore cake. Cake makes everything better.

This is from a friend I have only ever known online and yet she sent me gifts when our fourth son was born and has three boys of her own, so we’re as good as blood.

It is now the only way I can ingest anything like banana cake. So get baking!

Suse’s Banana Parkin

  • 125g butter
  • 1/3 cup brown sugar
  • 2/3 cup golden syrup
  • 2 tsp bicarb
  • 1 1/3 cups plain flour
  • 3/4 cup rolled oats
  • 1 tbsp ground ginger
  • 1 egg
  • 1 cup banana, mashed (2-3 bananas)
  1. Preheat oven to 180C and line a 19cm square pan
  2. Combine the butter, sugar and syrup in a saucepan and heat until the butter is melted and it starts to bubble
  3. Combine the flour, oats and ginger in a bowl
  4. Mash the banana with the egg
  5. Take the butter mixture off the heat and stir in the bicarb until it’s dissolved
  6. Pour the butter mixture into the flour then fold through the egg and banana mixture
  7. Bake for 45 minutes

So good with a smear of butter and a cup of tea.

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  • Elisande

    Hi

    I make Nigella's Gingerbread everyweek – with a tweak or two – for a tearoom. When it's cooking it attracts visitors to the tea room like nothing else. The delicatessan ( part of the same business) loves when I cook this. A comforting smell.

  • Elisande

    As you are a fan of cooking your helathy items into a treat – have you tried Granola bars – they are in the Ottolenghi book. I started making them – experimenting for the tearoom, that's my excuse and I'm sticking to it – and I tried them out on the village coffee morning and the bell ringers.
    Now I have to make them everyweek – they include sour cherries, dried apricots, sesame seeds, pecans,sunflower seeds, oats and then the bad bit – a caramel made of honey, sugar and butter.
    and a touch of maple syrup I've added.

  • kim at allconsuming

    They sound FANTASTIC. Elisande – what is your blog or email? Your profile is blocked to me.
    K