They probably lurk around in every home (at least they do in ours): overripe bananas! Blackened skin and way too soft and squishy to eat – but they don’t need to be thrown away, because at that stage they are perfect for making banana cake with. I had a few of them lying around in the fruit bowl again a little while ago and made my favourite banana cake recipe with them, which is what I’m sharing with you today!
Fun fact: I actually hate bananas, can’t stand them – the smell, the texture it all puts me off. It’s been like this for as long as I can remember. Apparently I liked them for a brief period when I was a toddler, as my mum tells me, but that changed relatively quickly. I still remember how my one of my best friends used to always eat them in primary school because she loved bananas and I was just grossed out every time, haha. And still to this day I can’t get myself to eat them – but mash them up and put them into a cake and they turn into something absolutely lovely! I just can’t resist this banana cake, it’s so soft and moist (sorry, I know there’s lots of people who hate that word) and full of flavour!
For the best result, use really overripe bananas – the blacker the better! The more overripe they are, the sweeter they get, plus they’re much easier to mash. You can use bananas at a normal ripeness stage, but they just don’t give the cake the flavour that overripe ones do. And they make the cake so soft, too! The smell of this cake baking is heavenly and I really have to restrain myself to not try and eat the whole thing when it’s fresh out of the oven, all warm and soft and melt in your mouth!
Now, because the cake is so soft it will sink a bit when it’s cooling. Don’t worry when that happens, it’s just what this cake does. I’ve tried making it with some more flour to give it some more stability and it does work, the cake doesn’t sink so much while cooling anymore. But it also means that it isn’t as soft and moist anymore, so I’m happy to compromise on the looks for the better taste 🙂
On a completely different note: winter has come back with a bang here in the north east of England! We’ve had 15-20cm of snow covering the ground over the last few days with it snowing on and off – and of course, how else could it be in England, an icy gale making the snow fall almost horizontally. Of course it’s been absolute chaos, but I just love snow! I’ve missed a good old proper snowfall since I moved here 5 years ago and this winter was the first time we’ve had what I would call proper snow. Not just the light dusting for about 2 days that we had the last few years, but a nice thick layer of white everywhere – I love it! 😃 But anyways, back to the banana cake!
You will need
150g baking spread
100g light muscovado sugar
½ tsp vanilla extract
180g self-raising flour
2 medium very ripe bananas, about 200g peeled
75g chocolate chips (optional)
- Preheat the oven to 180°C / gas mark 4 and grease and line a 900g loaf tin.
- Cream the butter and sugar together with an electric hand mixer for about 5-10 minutes until light in colour. Add the vanilla and the eggs, one at a time, beating between each addition. Add in the flour and gently fold in until just combined. Mash the bananas with a fork until you have a smooth purée. Add the bananas and the chocolate chips to the batter and fold in until combined.
- Pour the batter into the lined tin and bake in the oven for 50-60 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 minutes, then remove onto a cooling rack to cool completely. Will keep in an airtight container for 3 days.