Banana cake

We bought some ripe bananas for our baby’s weaning. Thought he might like something less bland than baby rice. But no, he made such a face when we fed him mashed banana that we decided to try again some other time.

So, we were left with bananas going over-ripe and the husband suggested throwing them away (lest i make him eat them, i suppose!). i decided to do better and baked a banana cake instead. He was skeptical when i told him i was going to bake a cake with them but when i fed him a slice, he loved it. It was moist, just the right amount of sweetness and when i asked him whether it was good enough to be sold (shameless me!) in a bakery, he replied in the affirmative (as if there was any other option).

If you have bananas dying on your kitchen counter, fret not. Use them to bake this delicious cake and don’t forget to thank me for showing you how to ‘rescue’ your bananas!

This recipe was modified from the recipe here.

Things you need:

2 medium overripe bananas

1 cup self raising flour

3/4 cup light brown sugar (granulated white sugar will do too)

2 eggs lightly beaten

113 g unsalted butter at room temperature

1 teaspoon vanilla essence

The method:

Preheat the oven to 180 degree centigrades. Grease a baking tin.

Mash the banana with a fork. In a mixing bowl, whisk the butter and sugar till creamy. Add the beaten egg and vanilla and whisk to mix. Add the mashed banana and flour and mix with a wooden spoon just until combined taking care not to over mix.

Pour the mixture into the greased tin and bake for about 50 minutes or till a toothpick inserted in the center of the cake comes out clean.

Cool on a wire rack. Slice and serve.