My little one had a phase when she loved bananas and they never were left to overripen in the fruit bowl. Occasionally when we did have a couple of bananas which started to get black spots on them, I would freeze them for nice-cream and to be added in smoothies. This week we ended up with 3 bananas which lay in the fruit bowl, completely ignored, begging to be used. And we did use them. We baked banana cake with the help of the little one who loved mixing the ingredients of the bowl and ate the cake happily after waiting patiently for it to bake :)
Ingredients
1 and half cup plain flour
1/4 cup unsalted butter
1/3 cup brown sugar
2 tbsp Date syrup
2 eggs
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
3 large ripe bananas
1 tsp vanilla extract
1/2 cup roughly chopped walnuts
1/2 cup milk
1 tsp vinegar
Pinch of Salt
Method
Preheat the oven to 180 C.
Line a bread tin with parchment paper and lightly grease it.
Add vinegar to the milk and keep aside.
Skin the bananas and mash them with the back of a fork.
Sift the flour, bicarbonate of soda and baking powder in a bowl. Add salt.
Cream the sugar and butter. Add the eggs and beat just enough to mix it with the creamed butter and sugar mixture.
Add the mashed bananas, date syrup and chopped walnuts and combine together.
Add the mashed bananas, date syrup and chopped walnuts and combine together.
Add half the flour and half of the milk and mix gently. Then add in the rest of the flour and milk and fold in together.
Bake for 45 minutes. Insert a toothpick in the centre of the cake. If it does not come out clean, bake for another 5-10 minutes till done.
Remove from the oven and let cool for 5 minutes before taking it out of the tin. Leave it to cool for a further 5 minutes on a cooling rack before slicing.
This was a perfect evening snack. The cake was moist and not very sweet, which is how we like it and was so good, it was over in a day!
