About this recipe:Use black bananas. In fact, if they turn black, put bananas into freezers to keep for when you're ready to prepare. Once defrosted they will be pulp like and mix into cake batter much more easily giving you a cooked consistency like mud cake. Sometimes requires a little extra time in the oven. Don't panic - just keep testing with a tester and take out when ready. Can be iced with a chocolate ganache. Is delicious once cooled but the flavour really kicks in after 24 hours.
125g butter (at room temperature)
185g caster sugar
1 teaspoon of vanilla extract
2 very ripe bananas (to about 180g of flesh)
1/4 teaspoon bicarb of soda
100ml of milk
180g self-raising flour
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4.
Blend butter and caster sugar until creamy. Add vanilla and keep beating.
Peel very ripe bananas and mash them with a fork (if defrosted bananas as in the tips above, just squeeze them into batter and beat). Add them, along with the egg, to the butter and mix well.
In a small bowl, mix bicarbonate of soda with milk until dissolved, then add to the banana mixture. Sift 180g of self-raising flour and fold, gradually, into the mixture.
Grease a small loaf tin, then pour the mixture into the tin and bake for 45 minutes or so. It's done when a skewer pushed into the middle of the cake comes out dry.
Cool a little before turning out onto a cooling rack. When completely cool, dust the top with a little icing sugar. Keeps for up to a week if kept in a sealed container in the fridge or cool cupboard.
Made the loaf this afternoon. Used Nutmeg instead of Vanilla - but that's just personal taste. Also used 200g of banana. Came out great. It was so moist, but firm outside and I can't wait to have some with custard after dinner. - 19 Oct 2013