The problem with only going to town once a fortnight includes, but is not limited to, bananas. They just don’t last two weeks! On the plus side, a couple of dodgy looking ‘nanas lurking at the back of the fridge is the perfect excuse to make MORE CAKE! I have to say, this is the best turn out I have ever had from a banana cake attempt and I definitely put it down to the blending. I found this recipe on “fatmumslim.com” but adapted it slightly, using less sugar and leaving off the frosting in favour of a more savoury coconut crust. This really is the smoke-o snack of champions!
- 1/2 cup unsalted butter
- 1 cup of raw granulated sugar
- 2 large very ripe bananas
- 2 large fresh eggs
- 1/3 cup whole milk
- 1tbs of ground mixed spice
- a splash of lemon juice
- 1 1/2 cups self-raising flour
The Best Bit…..
Pre-heat oven to 160C. Leave butter to soften for five minutes. Throw all ingredients into a deep bowl (I don’t have a mixing bowl so I use a large saucepan!) and whiz together with a stick blender until there are no lumps and the batter is smooth and creamy. Pour into a cake tin or loaf tray and sprinkle with coconut to create a light covering. Bake for 45-50 minutes or until a knife inserted into the centre of the cake comes out clean.
Trust me on the blending, “Fatmumslim” was right, it really makes all the difference!