My mom and I collaborated together today and decided to turn the bananas we had sitting in the fridge into something more edible. That is to say that when bananas become overripe, you’re better off turning them into a cake, or some sort of pastry to stop from wasting. After all, overripe bananas tend to become sweeter.
My mom found a really easy recipe on the Internet, but I didn’t like the method of making it, so I changed the quantities and the method into something that suited me and my baking style. What I really like about the result of this cake is the lightness and fluffiness despite the dense banana. It definitely has a huge amount of banana flavour with a hint of sweetness.
I suggest eating this cake warm. I know a lot of cakes require them to cool down, but this cake just tastes heaps better when it’s fresh from the oven. If you’re thinking of frosting this cake, I suggest either a plain buttercream, or a cream cheese frosting.
Simple Banana Cake
- 125g unsalted butter, chopped and softened
- 2/3 cup caster sugar
- 1 tsp vanilla essence
- 1 egg
- 3 medium-large ripe bananas, mashed
- 1 1/2 cups self-raising flour
- 1/4 cup milk
- Preheat the oven to 160C. Line a 20cm x 30cm slab cake with non-stick baking paper.
- Cream together butter and sugar in a large bowl of an electric mixer and beat until combined. Beat in vanilla essence, and then egg.
- Fold in the mashed banana, followed by flour and milk. Fold together until all ingredients are combined.
- Pour into prepared baking pan and bake in the oven for 40 minutes or until cake is golden brown and a skewer inserted in the cake comes out clean. Remove from oven, allow to cool for 5 minutes, then remove from pan and serve warm.
mini kofta on the grill. in the kitchen
Who wouldn’t want to do a lemon bar tasting first thing in the morning? (A live Instagram snapshot from the Test Kitchen. http://instagr.am/p/H39H9HLkaZ/)
Last night I had a few friends over for wine and small bites. I didn’t cook; I gathered, this time from the wonderful Soho shop Despaña, which stocks all kinds of great Spanish products. I told them I was serving fino sherry and Rioja (the only kind I could think of) and the folks there helped me put together a selection of cheeses (Tetilla and Idiazabal), jamon (Serrano), and conservas (lemon olives and preserved garlic cloves.) We listened to Spanish yé yé and then, this being me, I forced them to take some clothes, and overall I’d call it a lovely evening.
Abalone for dinner! Why not!
From How Sweet It Is (prob my fav food blog these days)
Steph, is this on your radar?
Second course: Cherry pizza