Banana and Mincemeat Slice

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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.

Don’t let that last bit of mincemeat after Christmas and a dodgy banana go to waste! Nobody will know that this cake is the queen of leftovers; delicately spiced, moist and soft, not only will your house smell amazing but the smell wafting through your home is guaranteed to get everybody out of bed and/or off their phones!

This cake is like a combination of Banana Cake with Lemon Icing and Light Lemon Fruitcake with Almonds and Vanilla Mascarpone Icing. And like these cakes it is based on my Classic Sponge Cake/Pudding – Core Recipe. You simply add mashed banana, mincemeat, vanilla extract and some additional flour to balance the extra moisture the bananas and mincemeat add. I also like to add some extra spice, but that is up to you. All mixed in one bowl in less than a minute, it could not get any easier. Instead of an icing or a frosting it is topped with sliced bananas.

How to make Banana and Mincemeat Slice

Line the baking tin:

In order to guarantee soft and fluffy cakes, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger, the depth of your cake batter will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Collect all your ingredients for the cake together:

• 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)
• 100g mincemeat
• Topping – 1 x ripe banana sliced (This banana should not be as overly ripe as the one in the cake batter.)

How to make the cake:

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

1. Mash the banana for the cake batter
2. 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.
3. Use an electric whisk to beat until combined. This should take less than a minute.
4. Add the mincemeat and fold in – do not over mix at this stage.
5. Also fold in the mixed spice if adding extra spice – this is how we like it.
6. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.
7. 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.
8. Bake in a preheated oven for 35 – 40 minutes until cooked.
9. Leave to cool in the tin for 5 minutes and then, using the greaseproof paper over-hang, transfer to a cooling rack.

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Slice the cake into squares.

When cool, slice into squares. You may wish to dust with icing sugar.

Made this recipe?

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