Monday, 3 October 2011

Best Banana Cake...

After a little Autumnal breakfast this morning, I have finally sat down and written up this recipe, as promised in the last post. Here goes!

Arrogant, maybe, but if there's one thing I know, it's cake and after a few refinements (i've baked this 3 times now) i'm pretty sure this might just be the BEST banana cake i've ever had...

Some have the needless frippery of chocolate chips, the unnecessary addition of chopped nuts, the superfluous augmentation of peanutbutter, cheesecake, raspberries, raisins, and any other number of things, but here we have it: pure bananananananananay goodness. Moist, rich and decadent enough to be a dessert (warm with a scoop of ice-cream, please...and maybe some hot fudge sauce), while still solid, and dare I say, healthy, enough to be great mid-morning with a cup of coffee.

Even better, it's dairy-free, egg-free and who says I never give you anything..??!

Here can thank me later ;)

Best Banana Cake

3 medium/large Mashed Bananas
1 Cup Light flavourless oil (we use groundnut)
1 Cup Milk (whichever kind you prefer, we use Kara because I love it)
1 Cup Oats
1 Cup Sugar
2 1/2 Cups Self raising flour
2 tsp Baking powder

Preheat your oven to 180ÂșC.

Grease and line an 8'x8' brownie tin (one about 2-3 inches deep). We use a (wonderfully) fuchsia pink silicone one, which doesn't need greasing.

Mix everything together in a big bowl until well combined.

Scrape and pour the mixture in to your tin.

Make a loose fitting tinfoil hat to protect the cake during the first part of it's cooking time.

Bake for 50 mins, then remove the tinfoil hat and bake for another 20.

Ovens do differ, so you may find you need to keep an eye on your cake during the last 20...or, even, that it takes a little longer. Just make sure that a cake tester comes out clean and that the top, although a deep golden, isn't burning.

As soon as it's out of the oven, cover the top of the cake with clingfilm and put a clean tea-towel on top of that. This ensures the golden top stays moist and delicious. Leave to cool (as long as you can- it's pretty fantastic warm!) , then serve however you wish :)



Amanda said...

Looks great! I cant wait to try it! :)

greenrabbitdesigns said...

Thanks Abigail, will have to give this a go, sounds delish! :)
Vivienne x