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About this Recipe

What is there not to love about woodfired banana cake? You get to eat cake, have one of your five a day and fire up your pizza oven.
Baking needs a whole different fire building technique and, as with everything, practice makes perfect. Start with a small fire and build up little by little and when up to temp stop adding wood.
285g/10oz plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g/4oz butter
225g/8oz caster sugar
2 free-range eggs
4 ripe mashed bananas
85ml/3fl oz full fat milk
2 tbs black poppy seeds

Recipe Instructions

You are looking to use the heat from the refractory bricks and the chamber rather than from any flames.
 I also don’t put the cake tin directly on the bricks, I put the tin on an upturned wire rack to put the cake 5-10 cm above the floor.
Preheat the pizza oven to approx 180C/350F. Ideally use a laser thermometer to gauge the temperature of the chamber as well as the bricks
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, poppy seeds to the butter and sugar mixture and mix well. Fold in the flour mixture.
Grease a loaf tin and pour the cake mixture into the tin.

Transfer to the rear of the pizza oven away from the wood and bake for about 45 minutes or until well-risen and golden-brown. Check after 30 minutes by using a knife inserted into the centre. If it is ready the knife will be dry, if sticky and wet continue cooking.

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.


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