Back in the late 1960s and early 1970s, my partner and I used to do a lot of baking, bread in particular. One of our favorites was banana bread, which we’d make at least once or twice a week.
After I moved to Australia, the baking became less frequent. And then it stopped altogether… until a few months ago. Remembering how much I enjoyed the “hippie” banana bread of my youth, I thought maybe I’d whip some up, then one thing led to another and before long, I’d come up with what I consider to be the world’s best recipe for banana cake. That’s right, cake! It’s pretty simple, and cheap (now that the price of bananas has returned to what it was before the floods), so if ou have some nearly overripe bananas sitting around your joint that don’t look appetising enough to eat raw, you just might this cake a gustatory adventure too good to refuse.
What I ‘ike about it is the lightness and fluffiness of the cake, despite the dense banana content.
I suggest eating this cake warm. I know a lot of cakes require them to cool down, but this cake just tastes heaps better when it’s fresh from the oven. If you’re thinking of frosting it, I suggest either a plain buttercream, or a cream cheese frosting.
Why not give it a go?!
RIGHTEOUS BANANA BREAD recipe
- 125g unsalted butter, chopped and softened
- 2/3 cup caster sugar
- 1 tsp vanilla essence
- 1 egg
- 3 medium-large ripe bananas, mashed
- 1 1/2 cups self-raising flour
- 1/4 cup milk
- Preheat the oven to 160C. Line a 20cm x 30cm slab cake with non-stick baking paper.
- Cream together butter and sugar in a large bowl of an electric mixer and beat until combined. Beat in vanilla essence, and then egg.
- Fold in the mashed banana, followed by flour and milk. Fold together until all ingredients are combined.
- Pour into prepared baking pan and bake in the oven for 40 minutes or until cake is golden brown and a skewer inserted in the cake comes out clean. Remove from oven, allow to cool for 5 minutes, then remove from pan and serve warm.