I have made sweet tarts and cakes with fresh herbs like thyme, rosemary and bay leaves many times; and cakes with ripe bananas many, many times, but not the two combined together.
So my curiosity was peaked when I found a recipe for Banana Thyme Cake in Ruby Tandoh's new cookbook Flavour. I have borrowed the cookbook from the library. I spotted her Crumb: The Baking Book there too, but decided that I would pick that up some other time.
We always have overripe bananas in the house.
I have to say the bananas coming into the UK recently have been rather disappointingly bordering on still green and unripe. We tend to have bananas for our working desktop breakfast or lunch, but recently the bananas brought home have been overlooked until of course they are too ripe and only good for making a sweet bake.
This Banana Thyme Cake was lovely by the way, but the zingy Lemon and Thyme Glaze was the best part and I am not an cake icing person. You can find the full recipe if you click here and the link will take you to The Guardian.
Ruby Tandoh's Banana Thyme Cake with Lemon Glaze
Makes 1 x 8 inch round cake
125g caster sugar
2 ripe bananas, mashed
1 tablespoon fresh thyme leaves
150g plain flour
2 teaspoons baking powder
Pinch of fine salt
For the glaze
75g icing sugar
10ml lemon juice
1/2 lemon zest
Fresh thyme leaves
Preheat oven to gas mark 4/180oc.
Line 8 inch round cake tin with baking parchment paper.
In a bowl, cream together the butter and sugar. Stir in the mashed bananas, eggs, lemon zest and thyme.
Sift in the flour, baking powder and salt.
Then scrape the batter into the baking tin.
Bake for 35 - 40 minutes or until golden and well risen and a tooth pick comes out clean.
Allow it to cool.
Once cool, whisk the icing sugar and lemon juice together and then pour over the cake. then evenly scatter over the thyme leaves and lemon zest and allow to set.
Once set, remove from the tin, slice and enjoy.