Rather than sitting around hoping the family will eat the vast amounts of rapidly ripening bananas that are constantly in the house, plunging them in a cake seems to guarantee their disappearance. I have used a loaf pan here but it's still a cake rather than a banana bread, as the key ingredients and their proportions remain distinctly cakey.
Lisa had popped round with her children and we threw this together without skipping a beat in our conversation. Nothing like having a ready and appreciative audience for a fragrant cake, fresh out of the oven, with cake-eating models at hand.
- Bananas, 4 inordinately large ones, squished with a fork
- Butter, 125g (1 stick and a bit)
- Eggs, 3, large
- Sugar, 1 1/2 cups
- Flour - plain 1 1/2 cups, wholemeal 1 cup
- Salt, 1/4 tsp
- Lemon juice, 1 tbsp
- Baking powder, 1/2 tsp
- Baking soda, 1/2 tsp
- Beat sugar and room-temperature butter with a handwhisk
- Add eggs and whisk till creamy and fluffy
- Add salt, baking powder and soda, and lemon juice
- In batches, add the flour, blending in between
- Use a spatula to fold in the mashed bananas
- Pour into a loaf tray or cake pan
- Bake in preheated 180C oven for about 40 mins or till a toothpick inserted comes out clean
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