... that uses those bananas you'd forgotten about. This isn't the first time I've mentioned this cake but I think it completes the “treats trio” well. Some are sniffy about using bananas in cakes that it somehow isn't posh or cheffy enough – it's their loss!
Banana Cake
250g/9oz self raising flour
1 tsp baking powder
150g/5oz unsalted butter
250g/9oz caster sugar
2 large eggs, beaten
3 ripe bananas – pureéd or mashed with a fork
1 tbsp milk
You can make the cake as a tray bake – you can make it in sandwich tins and turn it into a filled cake (2x8in) or even make it posh using dariole moulds for timbales - anything made in a dariole mould becomes a timbale when turned out.
Grease and line the sandwich tins, grease the dariole moulds.
Sift the dry ingredients together. Cream the butter and sugar then add the eggs gradually. Fold in the dry ingredients alternately with the bananas and milk.
Bake for 30 minutes 160fan/180C/Gas 4.
This cake freezes well in whatever shape or size you decide to bake.
If you're using sandwich tins then freeze the cake unfilled.
If you're making a tray bake then it would be practical to cut the bake into squares, or whatever size portion you prefer, before freezing.
If you're using dariole moulds for timbales then let them cool, then remove from the mould, bag and freeze. They take one minute in the microwave, individually, to defrost and warm.
Photos coming up ...
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