This was the first ever bake that I got right so it has a very special place in my heart. It’s also one that I’ve made hundreds of times since, as it’s super simple to make and is a great addition to a brunch, tea or an afternoon snack.
The key ingredient, surprise surprise is three ripe bananas – and the riper the better. You may get strange looks from your colleagues, family or housemates, but keeping old bananas at your desk or in the fridge at home for a few weeks will make the finished cake all the more tasty!
- 3 really ripe bananas
- 225g/8oz self-raising flour
- 1 tsp baking powder
- 85g/3oz butter
- 120g/4oz caster sugar
- 1 medium or large egg
- 1 tsp vanilla extract
- Pre-heat oven at 180 C
- Cream butter and sugar together in a bowl using a wooden spoon until light and fluffy.
- Beat in the egg and continue to stir for a minute or so.
- Gently sift in the flour and the baking powder. If the mixture seems quite dry, feel free to add a bit of milk (a teaspoon max).
- Mash the three ripe bananas in a separate bowl, then pour into the main mixture. This should make the mixture much more like a cake mix. Stir in the vanilla extract and pour into a cake/loaf tin.
- Leave to rise for 40 – 45 mins and test the middle with a cocktail stick/pointer/sharp knife, if it is dry take the tin out of the oven and leave for five mins. Then take out of the tin (I tip it upside down on a plate) and leave it to cool for another ten minutes or so.