A-peeling Performance

After spying some rather sorry looking bananas in my fruit basket (which by the way, contains little more than an old apple and some monkey nuts left over from Halloween – shameful…), I was destined to make ‘banana something-or-another’ last weekend.  As a twist on ye olde banana loaf, I whipped up a scrummy banana cake and put my bruised and over ripened bananas out of their misery.  As my naked cake sat cooling I pondered what to adorn it with so, after a quick rifle through the cupboards, I returned armed with strawberry jam and dessicated coconut (I think you know where this is going).  I topped the cooled cake with warmed jam and the obligatory coconut to complete the bananas transformation into ….voila!  Jammy Joeys of course!  Serve these moist and crumbly little cakes warm, drowned in thick, creamy custard and some more jam if you wish.  This simple dessert transported me back to my childhood days of Sunday dinners followed by the comforting pud Mum whipped up whilst I sat watching Little House on the Prairie.  So release those tired old bananas into something wonderful!


Jammy Joey baking sheet

Jammy Joey baking sheet close

Ingredients List

280g self raising flour

2 tsp baking powder

1/2 tsp salt

4tbsp unsalted butter at room temperature

2tbsp vegetable or sunflower oil (I actually used 0% fat greek yogurt)

170g granulated sugar

2 large eggs at room temperature

1 large egg white at room temperature

4 large ripe bananas

1tsp vanilla extract

60mls milk (I used coconut milk)

1/2 jar of strawberry jam

dessicated coconut



Preheat oven to 180°. Spray an 8-inch square pan with cooking spray.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer, beat butter, oil or yogurt, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl, mash bananas with milk. Set aside.

Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.

Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. I needed to bake mine for about an hour.  Cool cake in pan on wire rack

Once cake has cooled, smooth warmed jam over the surface of the cake and then scatter the coconut on top to cover the jam.

Allow to set for about 20 minutes then slice into squares or however your heart desires!


Recipe adapted from All You.

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About Sharon Duffin Photography

Professional photographer based in Belfast, Northern Ireland.

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