It’s always good to have an easy fail safe banana cake recipe to use up those bananas at the bottom of the fruit bowl.
We seem to have fruit trends in this house, one week everyone will want bananas -with breakfast, on toast, as a snack, as a milkshake, with custard … then suddenly no-one wants any and there are a few spotty bananas left hanging about in the fruit bowl.
This quick easy recipe makes a plain banana cake or something different by adding ginger, chocolate chips or nuts. The topping gives it a nice crunchy crust too. No matter which version, it always turns out moist and moreish – maybe something to do with adding crème fraîche!
My recipe can be found here at marmiton although I have doctored it a bit!
250 plain flour
1 tbsp baking powder
pinch of salt
140 g caster sugar
3 bananas, mashed
2 tbsp crème fraîche or milk
sachet of vanilla sugar or a few drops of vanilla essence
optional – 50 g crystallised ginger/50 g chocolate chips/50 g chopped nuts
optional – demerara sugar and nutmeg for topping
How to: Beat the eggs, caster sugar and vanilla sugar together until pale. If using vanilla essence, add this at the same time as the bananas. In another bowl, mash the bananas with the créme fraiche and oil and mix well together. Stir the banana mixture into the egg mixture. Mix the flour, salt and baking powder together then add the chopped ginger, chocolate chips or nuts if using. Add the flour mixture to the egg mixture and blend everything together gently. Pour the mixture into a lined loaf tin and sprinkle with the topping, bake at 175°c for 55-60 mins checking at the end that it isn’t browning too quickly. If this is the case cover loosely with foil until the end of the baking time.
Turn out onto a cooling rack and leave to cool before eating bit by bit!
other sweet bits