It was late sunday morning, Paul Simon on the stereo, and the sky was threatening to rain…. Perfect time to jump in the kitchen and deal with the overripe banana’s I’ve been staring at for over a week. This little gem is thank you to Stephanie Alexander’s Cooks Companion:
Simple Banana Cake
Butter and flour a 20cm square or round tin, lining bottom with baking paper(its a moist cake so you do want this so that its easy to get out of the tin once its cooked). Pre-heat your oven to 180c.
125g Unsalted Butter
1 1/2 cups caster sugar
1 cup mashed banana
few drops of vanilla essence
250g Plain Flour
1 tsp Bicarbonate Soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 cup buttermilk or 1/2 cup milk with 1 tsp of Lemon Juice
Cream butter and sugar until pale and fluffy
mix in vanilla, eggs & banana
sift dry ingredients and add in alternately with the buttermilk(or milk/lemon juice mix)
put into pan and bake for 45 mins or until a skewer tests clean into the middle of the cake.
If you are not planning to ice the cake then this topping mix is super yummy (just maybe not so pretty!):
3 tablespoons roughly chopped walnuts
3 tablespoons self-raising flour
1 1/2 tsp ground cinnamon
100g soft butter
3 tablespoons brown sugar
scatter over the mix before you put it into the oven.
And my special twist? ….add one or two teaspoons of instant coffee to your topping mix for a little special exotic flavour.