A Truly Foolproof Banana Cake Recipe

During lockdown, banana bread was all the rage…  Now I am not talking about bread, I am talking about truly deliciously melting in the mouth banana CAKE.  It is a favourite in the house and completely foolproof.  The trick is to get the ripest bananas (i.e. the ones that you would normally have already thrown away ages ago) but it is the secret to the cake’s exquisite taste.  It is also a very easy recipe to follow with children.  Beware, even warm, this cake won’t last for long…

Ingredients

4 small bananas (almost black!)

2 large eggs

150 grams caster sugar

125 grams butter

175 grams plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 tablespoon vanilla extract

Method

1. Preheat the oven to 170℃ Fan and butter a loaf tin and place a piece of baking sheet inside it.
2. Melt the butter in a small pan and let it cool down.
3. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl.
4. Peel and mash the bananas into a puree using a fork.
5. In a separate bowl, pour the melted butter.  Add the caster sugar and combine until the sugar is completed dissolved – it should look like a paste.
6. Add the eggs (one by one) to the butter & sugar mixture and mix well.  Then, add the flour mixture, little by little, and make sure that it is all combined.
7. Finally, add the banana puree – don’t worry about the little banana lumps (as long as they are small!).  Don’t forget the vanilla extract.
8. Pour the batter into a loaf tin and bake in the oven for about an 1h.  Check after an hour with a skewer.  Take it out of the oven and leave the cake in the tin for 10′ before removing from the tin.