Using up: bananas
We had a lot of bananas, so I decided to make some banana cake. And then I realised we had even more bananas than that, so I thought I’d make two, and freeze one. Better than letting the bananas go to waste, I thought.
So I duly made two – it really is no more work than making one, except you have to peel more bananas. And as I took them out of the oven (they smelled heavenly) I thought of my new next door neighbour, who has had about as bad a year as one can have. So when they’d cooled a little, I wrapped one in a tea towel, and took it round for her and her two boys (she has a baby daughter too, but she might be a bit small for banana cake!)
Recipe (for one cake):
4oz butter or margarine
8oz self raising flour
6oz golden caster sugar, plus a little more if you like
1 generous tsp vanilla extract
2 medium, or 3 small bananas
Peel the bananas, and mash them with a fork. An old plate is best for this, I find.
Cream butter and sugar together till fluffy, then add the eggs and vanilla extract. Add the banana gloop and stir in. Add the flour and stir in. This is the most ridiculously easy cake recipe I ever saw!
Put into a greased* 2lb loaf tin. Sprinkle, if you like, with some golden caster sugar, to give a nice glaze.
Bake for 40 minutes at gas 4, then turn the oven down to gas 2 for 30 minutes.
It probably does freeze well, but I can’t say for sure, as I gave away the spare 🙂
*I always use the precut liners from Lakeland – I’m a lousy baker, so I like every little bit of help going.