The third Everyday Cake is banana cake. ‘What?!’, you might be thinking – ‘Cake made with imported stuff?’. And you’d be right – most of what we eat is grown nearby, and we try to avoid things that have come a long way. Bananas are a ‘sometimes’ treat for us, and when we buy them it’s always with cake in mind. I only like to eat bananas when they’re still mostly green and firm (and I enjoy cooking with them too), so for me they quickly become ‘cake’ bananas when they ripen! We use the skins in the growhouses to help our tomatoes and chillies ripen – I think it helps, but maybe I’m just kidding myself!
Our banana cake is another very easy ‘mix it all together without faff’ recipe. And it comes out tasting really lovely – the bananas taste really fresh and not like they’re that ripe, and it’s sweet but not too sweet (I think!). And it’s a really juicy moist cake that keeps its moistness well.
So, you’ll need
175g self-raising flour
150g sugar
125g butter (or oil)
2 eggs
2 teaspoons baking powder
A pinch of salt
4 mashed up ripe bananas (we peel them and mash them with a fork)
100g sultanas (soaking in whisky optional!)
60g walnuts
Mix the flour, sugar, butter, eggs, baking powder, and salt together in a mixing bowl – with a handheld mixer, a standmixer, or a fork. You’re looking to just mix it all in together until it’s a smooth mass. Then add the mashed bananas, the sultanas and walnuts in as well, just with a spatula or spoon. You could leave out the walnuts and sultanas and it would still come out really nice!
Bake at c. 180-200C for 40-45 minutes, until the cake is brown at the top and a fork comes out clean when you stick it in!
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