Banana & Cranberry Loaf Cake

The addition of the dark muscovado sugar was a chance I took, when I ran out of caster sugar - and it became my secret ingredient from then on. It elevates it from a decent cake, to a really bloody luvvley cake. By all means use whatever sugar you have, but something brown and unrefined gives the best flavour and texture, in my humble opinion.

The main technical pointers I will give you - these bananas HAVE to be very ripe, the mushier the better. And don't be tempted to mix this recipe 'all in one' - it's a common issue to end up with that stodgy, gluey layer in the bottom of a 'nana cake, from overmixing. Add the flour last, and very gently, and stop mixing as soon as it disappears.

Also: It's the law that you have to eat this with a good cuppa to really make the best of it.

Also: It's quite low fat for a cake, so you can eat twice as much. Allegedly.

Banana Cranberry Loaf Cake

Makes one loaf cake, serves 6-8 good slices.

Prep 20 mins, bake approx 45 mins - 1 hour.

Ingredients:

• 50g butter, softened (proper butter gives best flavour, but tub spread will do the job on a budget)

• 50g caster sugar

• 25g dark muscovado sugar, sifted to remove lumps

• 1 large egg

• Half a tsp vanilla extract

• Quarter teaspoon of ground cinnamon OR ginger OR mixed spice (optional)

• 225g bananas, over-ripe, well mashed so there are no lumps

• 115g self raising flour, sifted

• 75 - 100g of dried cranberries, or you can use fresh if you can get hold of them - the cake will just need eating quicker because of that extra water content. Reserve a few for on top, if you wish

Method:

1. Preheat the oven to 160C/Fan 140C/ Gas mark 3. Line a loaf tin with baking parchment, or a loaf tin liner if you have any.

2. Cream together the softened butter and sugars.

3. Add the egg and vanilla extract, blend well with a hand whisk.

4. Add in the banana mush and mix well.

5. Very gently fold in the flour, adding the spice and cranberries at the same time.

6. If you reserved some for the top, sprinkle them now.

7. Tip the mixture into the prepared tin and bake for up to an hour - check at 45 mins - until the top springs back quickly when you press it, and you can longer hear the cake 'singing'.

8. Leave to cool before cutting. Best stored airtight and eaten within 48 hours.