I think I have mentioned this before, no ripe bananas goes to waste in my house. This easy cake is great for using up overripe bananas, and why wastes when you can turn them into such delight. We always buy bananas with the intention of eating them every day as a part of the five a day healthy option, but I have to admit, I have no guilt feeling leaving bananas in my fruit bowl. Because I know they will be used in several other ways and one of which is here below. I like to make this cake in a loaf tin but by all means it makes a lovely round cake as well. A lovely slice for an afternoon tea. It is such a moist cake and surpirisngly with only two bananas, this cake goes a long way and serves a few people easily. 

As you will notice this recipe I am using cup measures……I will let you in a little secret , I never used a kitchen scale until one year ago. I always used to bake my cakes only by measuring with cups and spoons. Because I really want you to know how easy this cake, I decided to give you the quantities in cup measure. So don’t be disappointed if you don’t have a kitchen scale, because you can still bake this cake. Traditional way of measuring ingredients is not out of the window!!!!

Ingredients Serves 6-8

• 2 cups self raising flour
• 1 cup sugar (I sometimes reduces this depending on how sweet the bananas are)
• 175 grams butter (soften)
• 2 eggs
• 2 medium sized banana, ripe (mashed)
• Handful of mixed nuts – roughly chopped (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 Tbs liquid milk

Method

1. Preheat oven to 180°C. Sieve flour with baking powder and bicarbonate of soda and set aside.
2. Lightly grease a large loaf tin, line the base with baking parchment.
3. Beat butter and sugar together until creamy, then add eggs one at a time and continue to beat until mixed.
4. Add flour and gently mix, alternate with the mashed banana and milk. Fold in the chopped nuts.
5. Transfer into the prepared tin, smooth and level the top using a spatula.
6. Bake in the pre-heated oven for about 25 minutes, until well risen and golden brown.  Test by inserting a skewer inserted in the centre if it comes out clean the loaf is ready.
7. Leave to cool in the tin for a few minutes, and then turn out. Leave to cool on a wire rack.

Brinda’s Note: The addition of mixed nuts is optional. This cake can be made as a tray bake in a square tin or a round cake tin.