Autumnal Chestnut Banana Spice Cake is a modern British recipe for a classic autumnal cake made from a sweet chestnut, banana, yoghurt and egg base with flour, sugar and oats flavoured with mixed spice. The full recipe is presented here and I hope you enjoy this classic British version of: Autumnal Chestnut Banana Spice Cake.
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Having some peeled chestnuts left over from preparing a supper I decided to use them to prepare a chestnut puree and banana cake with winter spicing just to see how it turned out. As it was successful and tasty I decided to publish the result on this site.
Ingredients:
12 peeled sweet chestnuts
2 tbsp Greek-style yoghurt
2 tbsp water
1 ripe banana
1 large egg
50g brown sugar
1 cup strong tea
1 1/2 tsp mixed spice
1 1/2 tsp baking powder
3/4 tsp salt
60g raisins
50g rolled oats
125g plain flour
Method:
Combine the dried raisins and tea in a bowl. Cover and set aside to soak for 10 minutes so the fruit plump up.
Combine the chestnuts, yoghurt and water in a food processor then process to a smooth puree.
Mash the banana in a mixing bowl then blend with the egg before mixing in the chestnut and yoghurt puree. Stir well to combine then add the drained soaked raisins (discard the soaking tea).
Add in the sugar, mixed spice, baking powder and salt, stirring to combine. Next add and stir in the rolled oats, followed by the plain flour.
Turn the resultant batter into a lined loaf cake then transfer to the centre of an oven pre-heated to 150C and bake for about 50 minutes, or until risen, nicely golden and a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven and allow to cool in the loaf tin for 10 minutes before turning out onto a wire rack. Allow to cool completely before slicing and serving.
This autumnal cake is excellent served with a cup of tea or coffee.
