Recipe adapted from this blogpost
I have been trying to incorporate more fruit into my diet recently. But for me, it really is more fun to have fruit in a baked treat (hello apple turnovers, berry muffins, lemon meringues) most of the time!
I am a big fan of cooked banana and have been going through a phase of grilling the fruit and serving it with french toast. I was at the markets the other day and bought a few extra, so I decided to make an easy banana cake. I made a rookie mistake though, with a little bit of my Thermomix wire hiding under the machine, so the scales were a bit off balance and i ended up with a bit too much flour in the mix. It ended up being a bit dry but if you stick to the recipe (plus my added banana) you should get an amazing moist cake. As usual, I took out a chunk of the sugar from the original recipe so feel free to add a little bit if that suits your tastebuds.
3 ripe bananas (I used four medium sized bananas to max out the fruit content)
90g caster sugar (I just used raw brown sugar)
150 g butter, room temperature
240 g Self Raising Flour
1/2 tsp bicarbonate of soda
30 g milk
1 tsp vanilla essence
– Preheat oven to 160 degrees Celcius.
– Place bananas and vanilla essence in the bowl and mix for 5 secs/speed 4.Set aside.
– Add butter and sugar, and mix for 20 secs/speed 5
-Add the eggs one at a time and combine each for a few seconds on speed 5.
– Add the banana mixture and mix for 3 secs/speed 5
– Add the flour, bicarbonate of soda and milk, and mix for 15 secs/speed 5. Check the mixture to ensure the dry ingredients are well incorporated, otherwise use your spatula to give it a quick stir and mix again for a few more seconds.
– Pour into a lined cake tin and bake in the oven for 1 hour. Poke the cake in the middle to make sure it’s cooked through, otherwise cook it for an additional 10-20 mins, checking at 10 min intervals.
– Let the cake cool, cut into slices, enjoy!