Who has some old bananas ? Some of the really ripe ones? So ripe, they can peel themselves ?
There they are those bad boys, yearning to be turned into banana cake. Now for the cake, it is best to use ripe bananas. You really don’t want to use fresh bananas because they lack the flavour needed for the cake, plus the texture is too stiff and you will end up with a cake which looks like a biscuit. This recipe makes a cake for 6-8 people.
- 150g unsalted butter, plus extra for greasing
- 125g of plain flour
- 100g of self raising flour
- 1 tablespoon baking powder
- 3 ripe bananas (around 250g peeled weight)
- Handful of walnuts
- 150g soft light brown sugar
- 2 large free-range eggs
- 3 tablespoons of natural yoghurt
- 1 teaspoon vanilla extract
Mix the flour
Weigh out all of the ingredients
Place the flour and the baking powder with a little salt and mix together in a bowl.
Prepare the cooking tin
Line a baking tin, either a 9 inch circular tin or a medium size bread tin.
Its Banana Time!
Peel the bananas and place into another bowl. Smash them all together using a fork until it is one bowl of big mush.
Heat the butter on a low heat until it is melted.
Mash together the walnuts
Separate the eggs and whisk the egg white.
Combine everything into the banana bowl except the egg white and flour.
Mix together until it is incorporated well. Then add the egg white and mix in gently.
Add the flour until it is all incorporated, but do not mix it too much.
Place in the baking tray and put into the oven on Gas 4 / 180 degrees for about 50-60 mins or until it is golden brown.
Test with a knife to make sure it is cooked. But the end result should look something like this:
Remove from the tin and place on a cooling tray. Wait until it is cool and enjoy.