I’m sure you have a cake that you always turn to in a crisis, or in my case if there is some manky fruit in the fruit bowl. Ripe bananas need not be destined for the bin when you have this recipe up your sleeve; it’s low sugar, minimal fat and works every time. I can’t count the number of times I’ve been asked for the recipe so here it is, with a couple of variations just for fun.
SERVES: 1 cake
KITCHEN TIME: 15 mins prep, 35-55 mins cooking (depending on your tin shape)
For the basic banana bread
100g brown sugar
100ml milk (can use almond, soy or oat if you prefer)
150g plain flour (or wholewheat, spelt, gluten-free etc.)
2½ tsp baking powder
1½ tsp cinnamon
2-3 very ripe bananas, mushed up
For the variations (add in with the banana)
Carrot and raisin: 100g finely grated carrot (peel the carrot first), 50g raisins (optional)
Pear and allspice: 100g grated pear (peel the pear first), replace the cinnamon with 1½ tsp allspice
PREP TIP: If your bananas are super-ripe but you don’t have time to make the cake straight away, peel the bananas and keep in a Tupperware for up to a day.
METHOD: Pre-heat the oven to 170ºC. Prepare a cake tin by greasing and flouring, or with a liner. Cream the butter and sugar in a large bowl, then add the egg and milk and combine with a hand mixer. Sift in the flour and baking powder, stirring to incorporate. Add the bananas (and the variation ingredients if you choose) and stir again. Pour the batter into the tin and bake for 35-55 minutes (a ring tin will be 35 mins, a loaf tin around 55 mins). Remove from the oven, leave to cool a little and remove from the tin. It’s at its best eaten warm.
SERVING TIP: Have with a cup of tea!
Click here for a printable version of this recipe