Ever wonder what to do with those over-ripe bananas that are far too brown to eat? Easy, make a banana cake. This recipe is healthy, low fat and tastes delicious. It keeps for a few days in the cupboard or freeze and defrost at a later time.
You will need:
1 tablespoon butter/marg.
1/2 cup sugar
2 eggs
3 small ripe bananas (2 large ripe bananas), mashed
1 3/4 cup self raising flour
1/2 teaspoon bicarbonate of soda
a little milk
Grease cake tin (I usually use a ring or loaf tin). Pre-heat oven to moderate (170 degrees Celsius fan forced). Cream the butter and sugar. Beat in eggs thoroughly.
In a separate bowl, mix mashed bananas and bicarbonate of soda. You should notice the bananas froth/expand a little once the bicarb has been added. Combine this banana mix gently with the butter/sugar/eggs mix so that all are now in the one bowl.
Gently stir in the self raising flour. Mix in a little milk if needed so that it is a good cake batter (ie, not too dry).
Pour into prepared cake tin. Cook for approx 30-40 minutes, depending on size of tin.
This can be iced with a butter icing. You can add walnuts if preferred, or serve buttered. Personally, I just like mine plain!
Enjoy!
