When its raining outside, what is this woman supposed to do?
Bake a cake of course!
I can't believe I have never posted a banana bread or banana cake on my blog. Quite unusual in fact, as I must have made banana loaf and banana muffins at least half a dozen times since starting this blog. Like many people I have bananas in my fruit basket. I often take them into work for breakfast on the go, and there are days when I don't and they go all blotchy and black skinned, which I then transform into a banana loaf or banana muffins, which I can still take into work to eat.
I have been making this banana bread recipe for at least 10 years and it is always with bananas that are ripe as ripe can be. After muffins, its my favourite cake to eat for breakfast.
The orangutan peering at my banana cake belongs to my sister-in-law. She had 'adopted' a orangutan through the World Wildlife Foundation. Orang-utan means 'man of the forest'. But the forest they live in is steadily disappearing as it is cleared to make way for plantations of palm oil, paper and timber. When the forest goes, so does the orang-utan. According to the WWF there are now only about half the number of orang-utans left in the wild compared with 10 years ago. This little orangutan was given to me for safe-keeping a few years ago when I fell in love with her big sad eyes, I wonder if she will ever go home?!
Makes one 8 inch round cake
125g caster sugar
2 medium eggs, lightly beaten
1 teaspoon vanilla essence
3 medium bananas, mashed
1 teaspoon bicarbonate of soda
250g self raising flour
Brush a 8 inch round cake tin with baking paper. Using electronic beaters, beat butter and sugar in a large bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition. Add the essence and mashed bananas and beat until combined.
Using a metal spoon, fold in the sifted flour and soda alternatively with the milk. Stir until all the ingredients are just combined and the mixture is smooth. Spoon into the prepared tin; smooth the surface. Bake in oven Gas mark 4 for 1 hour or until a skewer comes out clean when inserted into the centre in the cake. Leave in tin for 10 minutes before turning onto wire rack to cool.