Banana Cake

Ever since a friend of mine asked for a banana cake recipe, I have been looking for a good one to pass on to her. I finally managed to get out the family one which we used to make in a round ring cake tin. It's extremely simple since it uses a one bowl method and idiot proof (I think) since all you do is mix the ingredients. Mine turned out pretty nice except it was not moist enough as I used the wrong egg size - my mother could not remember if it was three medium or large eggs, it turned out to be 3 large eggs.

The best thing about banana cake is you need to leave the bananas to ripen a while for it to get really nice and fragrant so it's ideal for using up leftover bananas. Nothing also beats the lovely smell you get when you are baking it. We are not too sure about the origins of the recipe but it seems to have been passed from a friend to my mother. Note how ancient it is as it still uses ounces rather than metric measurements.

Banana Cake

3 bananas - approximately 8 ozs (mashed)

3 beaten eggs
6 oz sugar
8 oz plain flour
1 teaspoon soda bicarbonate
1 teaspoon salt
4 oz melted butter or oil
1 teaspoon vanilla essence

Butter and flour the cake tin. Mash the bananas in a measuring cup. If you like pieces of bananas in your cake, leave some bigger pieces intact. Mix the egg and sugar in a bowl until it is well mixed with a hand beater. Sift the flour, soda bicarbonate and salt together. Add mashed banana and mixed egg to flour mixture and mix together with the hand beater. Pour into the prepared cake tin. If using the round ring cake mould, bake for 40 minutes at 180C. I used a loaf pan which took about 50 minutes at 180C. Test the middle of the cake to check if it's cooked before removing from the oven.

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