Only one bowl needed to make this quick, moreish banana cake. No mixer, no mess. Loaf shape optional!

I got the recipe for this banana cake from the happy foodie. They got it from Mary Berry, so no wonder it’s terrific! Never throw out bananas that have turned black when you could make a delicious banana cake with them.

You don’t have to bake this in a loaf tin. Any shape tin will work, but if you use a shallower tin the cake will bake more quickly, so just keep an eye on it so it doesn’t burn.

Ingredients (this makes enough mixture for my 29 x 10 cm loaf tin):

• 225 g / 8 oz self-raising flour
• 1 tsp baking powder
• 2 ripe bananas, mashed
• 2 tablespoon milk (whichever type of milk you have in the fridge will be fine)
• 100 g / 3.5 oz butter (at room temperature)/ baking margarine
• 175 g / 6 oz caster sugar
• 2 eggs

Method:

Grease your loaf baking tin (or whichever tin you have available) and line it with greaseproof baking paper. My loaf tin’s internal dimensions are 29 x 10 x 7 cm (approx. 11 x 4 x 3 inches).

Pre-heat your oven to 180 degrees C (160 degrees C fan)/ Gas Mark 4/ 356 degrees F.

Weigh and measure all the ingredients into a large bowl and mix until combined. You can use electric hand beaters if you have them, but a wooden spoon will do the job just as well.

Spoon the banana cake mixture into your prepared baking tin and spread out until you have an even layer.

Bake for 55-60 minutes (if using a loaf tin. If using a shallower tin, start at 25 minutes and then check at 5-minute intervals if it needs longer). Test whether the cake is baked by inserting a knife or skewer into the centre – if the knife comes out clean, your cake is done.

Leave your banana cake to cool in the tin for at least 10 minutes before transferring it to a wire rack to cool completely.

There is something addictive about this cake. The banana flavour is subtle, the texture is lovely, and one slice never seems enough!

The banana cake will keep well in an airtight container in a cool, dry place for up to 5 days. Good luck getting it to last that long!

Also, no need for fancy storage tins. I favour empty chocolate tubs myself:

As you can imagine, those two spare slices vanished before I could get the top on the tub! 🙂

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And if you’re looking for other recipes featuring bananas:

 

Banana and peanut butter muffins.

 

 

 

 

Banana and chocolate chip loaf cake.

 

 

 

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Claire Huston / Art and Soul