After baking a quiche, I’ve decided to bake a banana cake. It was pretty simple and straightforward. 🙂 This cake tastes really delicious the day after it has been made – the sponge solidifies slightly yet does not lose any moisture.
3 medium-sized ripe bananas
1 tsp lemon juice
150g soft brown sugar
75g butter or margarine
250g self-raising flour
1 tsp ground cinnamon
3 medium eggs
50g walnuts, chopped
1 tsp each ground cinnamon and caster sugar to decorate
fresh cream to serve
1. Preheat the oven to 190c/375f/Gas Mark 5. 10 minutes before baking. Lightly oil and line the base of an 18cm/7inch deep round cake tin with greaseproof or baking paper.
2. Mash two of the bananas in a small bowl, sprinkle with lemon juice and a heaped tablespoon of the sugar. Mix together lightly and reserve.
3. Gently heat the remaining sugar and butter or margarine in a small saucepan until the butter has just melted. Pour into a small bowl, then allow to cool slightly. Sift the flour and cinnamon into a large bowl and make a well in the centre.
4. Beat the eggs into the cooled sugar mixture, pour into the well of flour and mix thoroughly.
5. Gently stir in the mashed banana mixture. Pour half of the mixture into the prepared tin. Thinly slice the remaining banana and arrange over the cake mixture. Sprinkle over the chopped walnuts, then cover with the remaining cake mixture.
6. Bake in the preheated oven for 50-55 minutes or until well risen and golden brown.
7. Allow to cool in the tin, turn out and sprinkle with ground cinnamon and caster sugar. Serve hot or cold with a jug of fresh cream. 🙂
I’ve baked it again after 2 or 3 days I think! 🙂 It was such a hit!
I’ve used the recipe from Biscuits, Baking and Cakes: The Essential Recipe Cookbook. 🙂 This is a good way to use overripe bananas in your cupboard, instead of throwing them all away.