PREP TIME: 15mins
COOKING TIME: 60mins
My baking repetoir is limited and therefore quick to confess that I am not a fantastic baker and unashamedly rely heavily on tried and tested recipes. This is a Donna Hay recipe which I have adapted slightly. Its a great cake recipe as you don’t need any special equipment.
Disclaimer: Please note the banana is the only healthy ingredient in the cake, I don’t believe in ‘healthy cakes’ – if you are going to invest in some calories you might as well make them count.
A good cup of tea is obligatory
This cake freezes really well, slice and freeze the individual slices which are perfect for lunch boxes.
What you'll need:
A 10cm x 20cm loaf tin
- 400g (1 1/2 cups) mashed ripe bananas *
- 1/2 cup (125ml) vegetable oil
- 3 eggs
- 1 1/2 cups (260g) brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) self raising flour
- 1 teaspoon cinnamon
- Preheat your oven to 180c
- Lightly grease your loaf tin and line with a non- stick baking paper *
- Place the mashed banana in a large bowl, add the oil, eggs, sugar and vanilla and mix to combine
- Add the flour and cinnamon and fold until just combined
- Pour the banana mixture into the tin
- Bake for 1 hour or until cooked when tested with a skewer
- Allow to cool in the tin for 5 minutes before placing into a wire rack to cool completely
- about 4 bananas
ESSENTIAL BAKING SKILL: Lining of a cake tin – when lining the tin, leave a few centimetres of baking paper overhanging at each long edge. You can use these to help lift the baked bread out from the tin. See my other ESSENTIAL BAKING 101 tips here