The beauty of this recipe is that it works best when the bananas are on their last legs. It uses wholemeal flour and oil so – with no butter – it’s healthier than your average cake.
So whip this recipe out next time you’re about to throw those last blackened bananas away – or if you’re having your health-conscious in-laws over for afternoon tea.
285g/10oz wholemeal flour (optionally, replace 85g/3oz of this with ground almond to give the bread more depth)
1 tsp bicarbonate of soda
½ tsp salt
3/4 cup of sunflower or rapeseed oil (you’ll be adding oil in stages so feel free to pour straight from the bottle)
225g/8oz caster sugar
2 free-range eggs
2-3 ripe bananas
Whack the oven on to 170C (try 160 for a fan-assisted oven)/338F. Weigh out all of the dry ingredients and add them to a large mixing-bowl. Make a well in the centre and break into this the eggs. Whisk them there, slowly incorporating the dry mix as you do.
Add the bananas and turn them into your mix, mashing them as you go.
Now, add your oil, one glug at a time. How much oil you use will depend on the size of your bananas and the eggs that you use. Mix the oil carefully into the cake mix and when you have a thick batter you have achieved the right consistency.
Pour the mix into a small loaf-tin and place it in the oven. Give it 50 minutes. The top of the cake should be a rich brown and a skewer (or sharp knife) should come out of the cake (mostly) clean.
This is such a versatile recipe. Add any dried fruits or nuts that you have lingering at the back of the cupboard. I like to add two teaspoons of poppy seeds to the mix and then sprinkle a teaspoon of them on top of the cake before I throw it into the oven. I’ve added a handful or coconuts or dried fruit/nuts in the past - experiment!
This cake freezes well so if it’s not going to be eaten right away simply slice it and put into sandwich bags in the freezer. Take a couple of slices out as soon as you come home from work and savour with a delicious cup of Earl Gray. Treat yourself.
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