Thu 01 Sep 2016
This is a lovely, easy recipe and uses up those brown, over-ripe bananas that everyone refuses to eat. Thanks to friend of a friend Kate Snell of www.brewcornwall.co.uk for this recipe.
It is particularly delicious cut into thick slices and toasted under the grill and then served with quality butter spread on top.
175g plain flour
2 tsp baking powder
1/2 tsp bicarb
125g unsalted butter, melted
small pinch of salt
150g sugar (you can substitute this for coconut sugar or part sugar/part agarve syrup or maple syrup)
2 large eggs
3 very ripe bananas mashed (easy to mash using a potato masher)
60g chopped walnuts (or indeed any nuts or even chocolate chips) - optional
1 tsp vanilla extract
1. Preheat oven to 170C or gas 3. Line a bread tin with greased greaseproof paper.
2. Mix in a bowl: flour, bicarb, baking powder, salt.
3. In another large bowl, mix melted butter with sugar (or sugar substitute) and add the vanilla extract.
4. Add the eggs one by one into butter & sugar mix and beat well.
5. Add the mashed banana into this mix. Add the nuts or choc chips if using.
6. Add the flour mix a third at a time and beat well so there are no air pockets of flour.
7. Pour into your baking tin and cook on middle shelf of oven for about an hour (it can take up to an hour and a quarter)
8. To check if it's ready, insert a skewer or sharp knife into the middle of the cake and if it comes out cleanish then the cake is ready.
9. Leave on a wire rack to cool in the tin. Remove from tin when cool and cut into slices and devour!
Better still, consider these tips on how to make your bananas last longer!