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Go Banana's For Banana Cake
For those who want a delicious moist cake and have a surfeit of ripe bananas
Gather all the ingredients - I'm using wholemeal flour because that's what I had to hand, but plain is fine
Preheat the oven to 200C
Sift 10 oz (270g) flour into a large mixing bowl
Measure the cinnamon (1 heaped tbsp), bicarb (2 tsp) and salt (1/2 tsp)
Sift in the dry ingredients
Measure 4 oz (110g) sugar into a microwaveable bowl
Add the butter and microwave until partially melted (30 sec)
Beat together the butter and sugar with a knife......
Add the eggs and beat in
Then the vanilla
Peel the bananas. The riper the better!
Mash the bananas into the mixture. The easiest (and messiest) way is to squeeze between your fingers.
Beat together with the knife to make a batter. Some small lumps of banana are fine, as long as there are no big bits.
Measure out a small amount of milk into a cup
Add the juice of 1 lemon and mix into the batter
Make sure the dry ingredients are evenly mixed
Grease a baking tin / muffin cases with butter, ready to go into the oven. (again, the best / messiest way to do this is with your fingers)
Pour the batter into the dry ingredients
Mix well with a wooden spoon.
The lemon juice will react with the bicarbonate, so do this as quickly as possible
Pour into the cake tin / muffin cases and put in the oven.
Bake for 40 min - 1hr, less for muffins.
The cake is done when you can stick a skewer in and it comes out clean.
Remove from the oven and allow to cool for 10-15 mins
Turn out onto a wire rack and leave to cool completely.
"Where's my cake? I'm hungry!"
Cook along with #CookingSuperstar Stéphanie Bugosen