Like all magnificent things, it’s very simple.Natalie Babbitt
I would have loved to do some glamour shots of this fabulous banana cake.
Actually, who am I kidding? I was lucky to even get a photo of it before Ben and his hungry hordes of workers cut into it for Smoko.
I’m in moving mode, most of my kitchen is packed up, I have limited ingredients left in my pantry, and I have an army of people swinging by to pick things up, or say hi and goodbye. And you know it, I’m going to feed all of them, or at least give them a cuppa and a piece of cake or some other sweet treat.
That’s why I adore the simplicity of this recipe. Just a few ingredients. I can whip up the batter with a saucepan and a wooden spoon in a matter of minutes, and the cake is moist, delicious, full of flavour, and just what you need when you are tired and want a pick-me-up with your cup of tea.
I got this recipe from the Bundaberg CWA over thirty years ago, when I was helping in the catering tent as bushfires ravaged that part of the world. I must have made fifty of these cakes over a week or so. It was so easy and quick, and it’s very economical. Those old country women sure knew a thing or two about resilience, hospitality and that wonderful skill of being able to make do.
- 1/2 cup (125g butter or your favourite equivalent)
- 3/4 cup sugar (If you prefer it less sweet cut this to 1/2 cup) You can use white sugar, raw, brown, or your baking equivalent to sugar
- 3 ripe bananas, mashed
- 1 egg
- 1 teaspoon cinnamon
- 1 and 1/2 cups self raising flour (gluten-free works fine)
- 1/4 cup of milk (whatever milk your tummy likes best)
- Preheat the oven to moderate – 180 degrees Celsius or 350 degrees Fahrenheit (reduce to 170 or 330 if fan forced).
- Line a 20cm (8 inch) round baking tin with baking paper. (I do this VERY roughly – rustic cakes are delicious!)
- Pop the butter and sugar in a large saucepan and stir until butter melts. Remove from heat.
- Mash the bananas and add to the saucepan. Mix well with a wooden spoon.
- Dump in the flour and cinnamon. Mix through.
- Now add egg and mix again. (You don’t add the egg earlier because the butter may be too warm and start to cook the egg!)
- Fold through milk so that it is absorbed into mix.
- Dump mix into the prepared cake tin and cook for 35 minutes or until done.
- Cool in tin.
May be eaten plain, or frosted.