This is a simple banana cake recipe. I always end up making it when we have bananas in the fruit bowl that are too ripe to enjoy eating or when our stock of these kinds of bananas have piled up in the freezer. I add more banana than the original recipe (The Cook’s Companion by Stephanie Alexander.) It means the cake will take longer to bake, but it tastes a lot more of banana and creates a moist texture – which is totally worth the extra cooking time in my opinion.
125 gm salted butter. Softened.
1 ½ cups of caster sugar
400 gm of ripe banana (about 3-5 bananas depending on their size). Mashed.
1 tsp pure vanilla
250 gm plain flour
1 tsp bi-carb soda
1 tsp ground cinnamon
¼ tsp ground all spice
½ cup of buttermilk or ½ cup of milk mixed with 1 tsp lemon juice (I usually do the latter and tastes great)
3 tbs walnuts. Coarsely chopped.
3 tbs self-raising flour
3 tbs brown sugar
1 ½ tsp ground cinnamon
100g salted butter. Softened.
Preheat the oven to 180 degrees Celsius
Butter and flour (or line with baking paper) a 20cm spring form cake tin.
Cream the butter and sugar.
Add banana, vanilla and eggs. Beat well.
Sift in the dry ingredients, alternating with the buttermilk.
Mix 3 tbs chopped walnuts, 3 tbs self-raising flour, 3 tbs brown sugar, 100 g softened butter and 1 ½ tsp of cinnamon in a small bowl.
Crumble over the top of the uncooked cake mixture:
Place the cake in the oven.
Bake the cake for an hour. Test the cake by inserting a skewer into the centre. If the skewer comes out clean it is ready. If not, continue to bake the cake in 5-10 minute (depending on how cooked the mixture was) increments until a skewer inserted into the centre of the cake comes out clean. I had mine in for 1 hr and 30 minutes.
Cool completely before cutting.
Serve with natural yoghurt, whipped cream, or ice-cream (goes really well with lavender ice-cream (see a lavender shade of pale -desserts).
Can also be portioned, wrapped in glad wrap and frozen for to take for morning or afternoon breaks at work or school.