Last weekend I had a project to try my hand at making banana cake. I had three over ripe bananas sitting at my desk at work last week. My e-commerce director said to me “I think you should eat those…” I said “I’m going to take them home to make a smoothie”. “Don’t make a smoothie. They’ve ripened too much for that. Make banana bread,” she replied. “with wholemeal flour, and bring some in. But take those bananas home asap. You’re attracting fruit flies”. Yeah, I got told…
So this weekend I had four black (I kid you not) bananas sitting in my fridge. I couldn’t make bread as that would have meant buying a new tin/mould, but a cake did materialise. And it was damn good. Better, dare I say – than the controversial carrot cake…
It’s such a simple easy recipe, and yet tastes SO GOOD. Slightly gooey towards the bottom of the base. First time I’ve ever cooked with wholemeal flour. Good effort I’d say… Went down well in the office. I don’t like to over complicate things but I’m thinking next time to add something….maybe walnuts. Hmmm…
Banana Cake made with Wholemeal Flour
4 bananas very very ripe bananas, mashed
125g salted butter
175g sugar (I used half caster and half brown)
2 eggs, beaten
300g wholemeal flour
2-3 tablespoons baking powder
few drops of vanilla extract
- Ensure butter is softened, cream together with sugar.
- Add eggs and crushed bananas.
- Combine the mixture well, will be fairly gooey.
- Sift in flour and baking powder. Continue to stir. Will start to take form of a cake mixture, and smell AMAZING.
- Grease and base line a springform cake tin. Pour in mixture.
- Bake at Gas Mark 6 (middle shelf) for about 30-40 minutes, or until brown on top.
- Skewer test! Stick a metal skewer in and if it comes out clean, your cake is ready.
- Rest and allow to cool on a wire rack.
- Feed those around you that appreciate your food 🙂
Recipe adapted from Food.com