Loaf cakes tend to keep well ... Always keep the oven door closed during baking and test the cake for doneness with a skewer.

Bake for 45 minutes or until a skewer comes out clean ... Preheat your oven to 180°C and line a 2lb loaf tin with parchment. Beat the oil, eggs, juice and zest with a wooden spoon in a large ...

Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans. Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes ...

Scoop into your prepared loaf tin and bake for 45 minutes. Cover it with tin foil and bake for a further 15 minutes or until a skewer comes out clean. 250g raw grated pumpkin — you can peel and ...

Tip the batter into the prepared tin. Bake for 55 minutes or until a cake skewer comes out cleanly when inserted into the middle of the loaf. Rest the loaf in the tin for about 10 minutes before ...

If there is chocolate on the skewer, don’t worry, as the filling is meant to be slightly gooey; as long as the banana loaf mixture is cooked, that’s fine. Let the loaf cool, then slice.