About this recipe:A quick and easy banana cake recipe to prepare using storecupboard ingredients, this cut-and-come-again cake makes a healthy snack for hungry children just back from school, or a handy addition to lunchboxes. It’s a banana cake best made with very ripe bananas, so it’s a good way of using up bananas that have been sitting in the fruit bowl for too long.
2 large, ripe bananas, about 400g in total, weighed with their skins on
250g self-raising flour
1 teaspoon baking powder
4 tablespoons light muscovado sugar
6 tablespoons sunflower oil
6 tablespoons semi-skimmed milk
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease an 18cm (7 in) round deep cake tin and line the bottom with baking parchment. Peel the bananas, then mash with a fork.
Sift the flour and baking powder into a bowl and stir in the sugar. Whisk together the oil, milk and eggs and add to the flour mixture. Stir in the sultanas and mashed bananas, then pour the mixture into the prepared tin.
Bake for 50–55 minutes or until the banana cake is well risen and a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes, then loosen the edge of the cake with a knife and turn it out onto a wire rack to cool completely. The banana cake can be kept in an airtight tin for up to 4 days.
Some more ideas
Substitute other fruit for the sultanas, such as dried cranberries or chopped dried figs, or a mix of chopped ready-to-eat exotic dried fruits.
Decorate the top of the cake with glacé icing. Mix 100g sifted icing sugar with about 1 tbsp fresh orange juice, and drizzle in random lines from the tip of a spoon or using an icing bag.
This cake is much lower in sugar than a conventional banana cake. Using sunflower oil instead of butter makes it low in saturated fat too. Bananas are also a great energy booster and rich in potassium, vital for muscle and nerve function and to help regulate blood pressure.
Altered ingredient amounts.
I used 3 bananas so added 2 TBS milk to loosen mixture. I also put the mix into 2 1lb loaf tins which were pre lined. Made it very easy to slice afterwards into equal portions. Cooked in 50 mins. - 04 Jun 2010