When we were on holiday last year, some friends came over to our villa for a barbecue and brought this delicious cake with them, still warm from the oven. It's a great way to use overripe bananas as they give the best flavour.
Ingredients:
- 125ml sunflower oil
- 200g caster sugar
- 1 tsp vanilla extract
- 175g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 2 eggs, beaten
- 3 small ripe bananas, peeled and mashed (about 300g)
- You will need a 900g loaf tin. Preheat the oven to 180℃/160℃ fan/Gas 4, then grease the tin with oil and line the base with a strip of baking paper.
- Place all the ingredients in a large bowl and, either by hand or using an electric hand whisk, beat together for 1 minute. Spoon into the prepared tin and level the top.
- Bake in the oven for about an hour until lightly golden on top, springy to the touch and coming away from the sides of the tin.
- Cool in the tin for 10 minutes, then remove and leave to cool on a wire rack. Cut into slices and serve plain or spread with butter.
- Overripe bananas make the best cake - so leave them to brown or ripen for a few days before making the cake.
- I like a well done loaf - I love the crisp, crunchiness it gets - but just adjust to the time to how you like it.
- Some people like to sprinkle brown sugar on top of the cake before baking that way it get a crunchy top too.
- You could also add chop chips (white, dark or milk) to jazz the loaf up a bit. Although be careful as I find sometimes they sink to the bottom of the cake.
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