This lovely moist cake is a great way to use overripe bananas. When my bananas look too ripe to eat fresh, I just throw them into a plastic bag and into the freezer, and they're ready for when I make this cake!
125g butter, melted (using a 50% less fat butter like Devondale Light is successful too)
3/4 cup sugar
1 teaspoon vanilla essence
3-4 medium bananas (very ripe)
1 level teaspoon bicarb soda
2 Tablespoons milk (approx.)
1-1/2 cups Self-Raising Flour, sifted
Pinch of salt
- Preheat oven to moderate (180 degrees C / 350 degrees F)
- Dissolve the bicarb soda in the milk.
- Mix together eggs, sugar, milk and bicarb, vanilla, sugar, in a food processor or blender - process well.
- Add roughly chopped bananas and melted butter - process.
- Add flour and process till mix is smooth. If using 4 bananas you can add a little more flour (about 1/4 cup), but it's OK without it too.
- Pour mix into greased and lined baking tin. This mix will make a 23cm round cake, or 2 loaf cakes (see picture).
- Bake for approx 35-45 minutes, depending on size of tin, until cake cooked.
- When cool, ice the cake with lemon icing/frosting, and top with chopped walnuts or coconut.