The favourite cake in our house is hands-down the banana cake. A lunchbox favourite, it never fails to impress even children who don’t like eating bananas. The recipe is an oldie: you can tell as it has very few ingredients and is made using only one bowl.
Its origins are unknown, however, I suspect it came from an old cookbook because there is nothing fancy about it. A few pantry staples, an egg, some butter and ageing bananas are all you need.
I like to freeze it in slices and add to the kids’ lunchboxes once or twice a week. I always double the recipe as the moment they smell it cooking it is hard not to use up one as a snack and then ‘bank’ the other one in the freezer for lunches. I also like to freeze any over-ripe bananas for baking later on rather than put them in the compost.
EASY BANANA CAKE
- 1¾ cups of self raising flour
- ½ cup of castor sugar
- 1 egg
- 2 tbsp of butter (I use unsalted), softened
- 2 tbsp of water
- 2 over-ripe bananas, peeled
- a pinch of salt
- ½ tsp of bicarbonate of soda
- Optional: some chocolate broken up into large pieces
- Preheat oven to 160ºC fan forced (180ºC conventional).
- Line a loaf tin with baking paper.
- Combine all ingredients (except chocolate) either in a bowl or using a mixer.
- Place in loaf tin, even out the top using a spatula.
- If adding chocolate, poke pieces into the mixture before baking.
- Bake for 40 minutes or until cooked through.
- Cool for 10 minutes on wire rack.
- Slice and serve, or slice and freeze for lunch boxes. Cut up the baking paper from cooking the cake to separate the pieces when freezing.