On Saturday morning one of my favourite people called, and being in town for the morning, asked if she could pop over to say hello. She loves banana cake. I love baking way more than I like actually eating cake. Perfect excuse to do some more experimenting. I used to have a killer banana cake recipe from my mother. It was handwritten and stuck to the fridge under an elvis magnet. And then suddenly it wasn’t. So I had to make things up. I adapted the recipe I had used for the lemon cake, and made a moist and delicious banana and almond cake.
- 2 eggs
- 3/4 cups sugar (I used brown again)
- 1 1/4 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 Tbsp butter
- Half a cup of milk
- 2 cups of mashed bananas
- 50g finely chopped almonds
Preheat the oven to 180 degrees.
Crack the eggs (wretch) and add the sugar. Beat until fluffy. Sieve and fold in the dry ingredients. Heat the butter and milk until the butter melts. Add to the mixture and fold / mix through.
Crush the bananas and mix in the almonds. Add the snotty goop into the cake batter and fold through gently.
Pour into a baking receptacle and bake for around 20-30mins – you can check it with a poking stick or a knife, making sure that it comes out relatively clean. The bananas leave a snail trail on the knife.
I made a simple lemon dressing (icing sugar and lemon juice) and then doused the cake. Of course neither of us could wait until the cake cooled properly so it was not the most aesthetically pleasing cake from a decorative point of view, but it sure was delicious. We finished half of it in one sitting. We even dropped icing all over her baby in our feeding frenzy. It took about 4 hours to come down from the sugar.