2 days after I popped the little one out, the better half had to leave the country for work and I was pretty much left to my own devices – except for the weekends where my lovely cousin C who came down to help me out. Now, along with her, she brought the most delicious Banana Cake ever known to set its brown crusty base on earth. I am not a big fan of the famed banana, neither is the better half so between us, bananas are a no-no in the house. This cake was different – it was something else. It was light and fluffy and didn’t really have that ‘heavy’ banana taste (which is quite weird considering the main ingredient was banana!)
Anyway, after she left I begged her for the recipe and since then my friends, I have baked this cake about 4 times (excessive much?!). Even the better half likes it (and he really is a banana-hater). The best part about this recipe? Takes about 1 hour to make. Once you go banana you never go back.
Here’s what you need:
- 125 grams unsalted butter
- 60ml milk
- 190 grams self-raising flour
- 2 large over-ripened bananas or 3 medium over-ripened bananas
- 150 grams caster sugar (i ran out of this once and substituted for normal sugar which worked fine)
- 1 large egg
- 1 teaspoon vanilla extract (2 if you are feeling extra vanilla-y)
- Demerara sugar to sprinkle on top for a crunchy topping
Here’s how you do it;
before you start, grease and line a loaf tin, then turn your oven on to 170C/Fan.
Melt the butter, sugar and vanilla extract into a pan on a medium heat. Once melted, remove from heat.
Using a fork or a masher If you have one, mash the two bananas.
Then add bananas to the melted butter
Add the milk into the pan
Then stir in the flour. Do this slowly so you don’t get a puff of flour puff upwards onto your face (believe me – i did this too quickly once and I looked like Casper soon after!)
Beat the egg and then add the beaten egg into the pan. Mix the whole concoction together until everything is properly mixed in and you are left with what resembles a big pan of yellow banana-y goo.
Pour said yellow banana-goo mixture into your ready greased baking tin. Sprinkle some demerara sugar on the top and bake for 40-45 minutes. If you think the cake is not yet done after this time, use a tooth pick to pierce the middle of the cake, if it comes out wet, place cake back in for 5 more minutes, keep doing this until the tooth pick comes out clean.
Ta-daa!! Serve warm with a lovely cup of tea.
Happy baking lovely people. Go banana’s!