February 20, 2013 by Bloke In A Kitchen
An ideal way to use up those over-ripe bananas, this is a scrummy, and wonderfully moist banana cake. It’s so easy to make, just put everything in a bowl (or food processor), mix well and then pop in the oven, so it’s a good fun cake to make with children.
4 medium sized, ripe bananas
170g sugar (I used a combination of Demerara and caster sugar)
170g self-raising flour
1 teaspoon baking powder
½ teaspoon of ground cinnamon
170g soft margarine
3 free range eggs
1 teaspoon vanilla essence
Pre heat oven to 160C / Gas Mark 3
In a large mixing bowl, mash the bananas to a mushy paste.
Sieve in the flour, baking powder and cinnamon.
Add all the other ingredients, and mix well.
Pour the cake mixture into a well-greased and/or lined sprung cake tin.
Bake for 1 hour. It should be golden brown on top, and a skewer/knife comes out the centre clean. (When I made this, it took another 20 minutes or so, but that’s probably because my oven is a bit old and past its’ best. And there you were, with romantic visions of this ‘Bloke In A Kitchen’ chap swanning around all day in his 21st century designer kitchen, like a suave, modern-day, Robert Carrier. If only you knew!)
Allow to cool for 30 minutes.