To give you an elaborate introduction to this banana cake recipe is unnecessary, because, quite simply, it is a super simple throw-it-all-in-a-bowl-mix-and-bake kind of recipe. The sort of recipe that busy, time poor human beings who still want the comforting smells of home baked cooking wafting through their homes relish in. It is moist and fluffy with a hint of sweetness, and perfect for breakfast or morning tea alongside a cup of tea. So without further ado, here goes:
- 3 ripe bananas, peeled
- 2 whole eggs
- 1/2 cup vegetable oil
- 1 and 1/2 cups self raising flour
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup sultanas (optional)
- 1 extra banana, peeled, for decorating cake top
- Preheat the oven to 180 degrees Celsius
- Place the bananas in a large mixing bowl. Using the back of a fork, mash the bananas, leaving them a little chunky
- Add the eggs, oil, flour, baking powder, cinnamon and sultanas to the bowl. Using a fork, stir until everything is well combined
- Line a 20cm by 11cm loaf tin with baking paper, leaving 5cm overhang on each side (this will help easily remove the cake from the pan). If you don't have a loaf pan, you can use a 20cm round cake tin instead.
- Cut the extra banana in half lengthwise, and place on top of the cake mixture, gently pressing down a little.
- Place the mixture into the prepared loaf tray, and bake in the oven for 60 minutes
- Once removed from the oven, allow the cake to cool in the tin for at least 15 minutes before removing.
The cake keeps well for up to 5 days. Alternatively, you can slice the cake in portion sizes, wrap each in cling wrap, and freeze. Perfect on its own, or served with a a drizzle of honey and a dusting of icing sugar.
Food photography, story and recipe creation by Effi Tsoukatos & Caterina Sterrantino for the Sydney Food Sisters