We had some left over bananas this week, so I thought I’d make a cake to use them up. This is a pretty basic recipe, and there’s no creaming the butter and sugar together, so it’s fairly quick, too.
Ingredients:
- 1 & 2/3 cups self-raising flour
- 1/8 tsp salt
- 50g butter or margarine, melted
- 1/8 cup honey
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2-3 medium bananas, mashed
Directions:
- Preheat oven to 180ºC and line a tin with baking paper
- Sift dry ingredients together
- Mix together wet ingredients (excluding banana)
- Add wet ingredients to dry ingredients and stir to combine
- Add banana and stir to combine
- Pour mixture into tin (about 1/2 to 2/3 full) and spread out evenly, if necessary
- Bake for around 30-35 minutes, until cooked
I put the cake in the freezer for about half an hour afterwards, so that it stayed moist. It is super moist and is very nice with a little butter. We’re keeping it in the fridge and just cutting a slice off here and there. The kids love it.
The kids chose to use two shallow heart shaped tins for this, but I would probably use a loaf or deep round tin next time.
There was some mixture left over and I just added a handful of mixed, dried fruit and nuts to it and made muffins – I’ll be taking those in my lunch this week!
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