Hubby surprised me late last week by making a delicious banana cake with our overly-ripe banana’s we had left over from our weekly fruit and veg box. I thought I’d share the recipe with you as it was really good and stayed moist for days after – so a delicious package-free treat during the lockdown that you can easily make at home yourself.
- 3 ripe bananas – the more ripe the better!
- 140g margarine
- 140g self-raising flour
- 140g caster sugar
- 2 eggs
How to make the banana cake
Step 1: Turn on the over to 160 degrees fan or 180 degrees non-fan
Step 2: Cream together the margarine and caster sugar in a large baking bowl
Step 3: Whisk the eggs in a separate bowl
Step 4: Slowly add the eggs and self-raising flour, folding in and stirring the mixture as you go
Step 5: Mash the ripe banana’s up – hubby found it easier to do with a fork. You want to leave some lumps so you can really taste the banana in the cake
Step 6: Add the mashed banana to the cake mixture and stir well
Step 7: Grease a cake tin – hubby used a rectangular loaf tin but use whatever you have in the house. You can line with greaseproof paper on the bottom if you think your tin needs it
Step 8: Pour in the mixture into your lined tin and bake for 40-45 minutes
Step 9: Check banana cake from about 30 minutes just to make sure your oven isn’t too harsh – if you find the cake going a darker brown on the top than you’d like you can add tin foil to protect it whilst it continues to bake inside
Step 10: After 45 minutes check the banana cake is cooked. Your cake should spring back when you put your finger on the top of it (mind it will be hot!) and when you put a knife into the cake, it should come out clear
Best enjoyed warm with a cup of tea!
Looking for other things to do in the lockdown? Why not sit down with a hot cup of tea and a piece of banana cake and check out these top 5 virtual travel adventures around the world.