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Banana and Mincemeat Slice

A moist sponge cake oozing with banana and mincemeat, this cake is made in one bowl in less than a minute and is delicious with your morning coffee and also perfect for breakfast at home or on the go. Makes 9, 12 or 16

Course afternoon tea, Morning Coffee, Snack, treat
Keyword banana, mincemeat, Sponge
Prep Time 10 minutes
Cook Time 40 minutes
Author Susan

Ingredients

  • 100g very ripe bananas (roughly 1 medium sized banana)
  • 130g unsalted butter, at room temperature
  • 130g caster sugar
  • 2 large eggs
  • 180g plain/all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 1 tablespoon mixed spice (optional)
  • Topping – 1 x ripe banana sliced (This banana should not be as overly ripe as the one in the cake batter.)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

  3. Mash the banana for the cake batter.

  4. Measure all the remaining ingredients (apart from the mincemeat and banana for the topping) into the mixing bowl. I place my mixing bowl on top my scales and weigh everything in directly.

  5. Use an electric whisk to beat until combined. This should take less than a minute.

  6. Add the mincemeat and fold in – do not over mix at this stage.

  7. Also fold in the mixed spice if adding extra spice – this is how we like it.

  8. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.

  9. Slice the banana for the topping into 16 slices. I like to slice mine at an angle. Lay on the surface of the cake in the centre of where you imagine each slice will be.

  10. Bake in a preheated oven for 35 – 40 minutes until cooked. It is cooked when:

    – the centre feels springy when lightly touched with your finger and no imprint remains

    – a toothpick inserted into the centre of the cake comes out clean

    – the cake is beginning to come away from the sides of the tin/dish.

  11. Leave to cool in the tin for 5 minutes and then, using the greaseproof paper over-hang, transfer to a cooling rack.

  12. When cool, slice into 9, 12 or 16 squares. You may wish to dust with icing sugar.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • mixing bowl
  • electric whisk
  • chopping board and knife
  • 20cm/8inch square tin lined with baking parchment
  • cooling rack

Room Temperature Butter:

It is important to make sure the butter is at room temperature and soft enough to beat easily with the other ingredients.