I have been making this banana cake for over a decade now and it’s still my favourite way to use up blackened bananas. You know, those ones that are too far gone to be good eating, but not so far past it that they’ve turned into a fruit fly’s sludgey heaven in the bottom of the fruit bowl.
Now there’s always a fight in my house over whether to ice this partocular cake with lemon butter cream (my vote) or to just slice ot warm and eat it buttered (the Mister’s vote). I’ll let you lot argue about that amongst yourselves 😉
1 tsp bicarb
1/2 cup milk
1/2 cup raw caster sugar
1 tsp vanilla essence
2 large free range eggs (whisk lightly with a fork)
3 large over ripe bananas (mash with a fork)
2 cups self raising flour
2. Dissolve bicarb in the milk. Whisk the eggs in a small bowl. Mash the bananas in a separate small bowl. Set these three bowls aside for now.
3. Cream butter and sugar in a small bowl.Add in vanilla essence then slowly add the eggs, beating all the while.
4. Add in the banana and stir well. Transfer the mixture to a larger bowl.
5. Add in a third of the milk mixture and stir gently. Fold ina third of the flour. Repeat with another third of the milk and another third of the flour. Add in your last thirds. Make sure the mixing and folding is done gently with a metal spoon so that you are incorporating air into your mixture.
6. Pour batter into your tin, smooth over the top and bake for 1 hour.
7. Cool on a wire rack then fight over the correct way to serve the cake. Remember, I am voting for lemon butter cream 😛
8. The most important step of all…ENJOY!
I adore this cake. Least of all because it uses up bananas that would otherwise die an unhappy death in the rubbish bin. Waste not, want not 😉
This recipe is adapted from one I found in an old ‘Family Circle’ cookbook