My first bit of baking after being married was encouraged by my fruit bowl and unfortunately the bananas had gone all brown and I thought i better had put them into some sort of use. Then banana cake came to mind!
So I took my apron out and my whisk!
What you would need: ( I keep all my recipe in my Winnie the Pooh book)
Self raising flour – 370g
Stork butter – 200g
Caster sugar – 100
Dark muscovado sugar – 100
Baking powder – 1 tea spoon
Vanilla essence – 1 tea spoon
3 ripe bananas blended
To start –
You add 135g flour, 100g sugar and 100g muscovada sugar, 200g stork butter and 1 egg and mix thoroughly, till everything is mixed in well and there are no bits. What I’ve realised is the muscovado sugar sits quite lumpy in the packet so it’s best to break it up into crumbs as you place in into the mixing bowl. (This amount makes two cake tins worth of cake)
Once mixed add the rest of the flour 135g, add another egg, baking powder, vanilla essence and the bananas and mix mix mix mix
The place into your cake tins mine are non-stick so no need for greasing them and pop them in the oven at about 100C for about 40 minutes. This allows it to become golden brown but allows the centre to be cooked.