I’ve wanted to bake this Go Bananas Cake by Ella’s Kitchen for ages, and I finally got around to it last week. My only addition was adding a teaspoon of baking powder, which is a bit of a habit of mine. It turned out really well, and I’m going to try it with gluten free flour next time for a less heavy twist.
What You Need:
- 100g / 3.5oz unsalted butter, softened, pus extra for greasing
- 2 very ripe bananas
- Squeeze of lemon juice
- 75g / 2.5oz light muscovado sugar
- 1 egg, beaten
- 50ml / 2 fl oz whole milk
- 250g / 9oz self-raising flour
Method:
- Preheat the oven to 180c / 350f / Gas Mark 4. Grease a 20cm / 8 inch round cake tin and line the base and sides with baking parchment. Grease the paper.
- Cut 20 or so thin slices of banana, toss them in the lemon juice and set aside. Mash the remaining banana in a separate bowl.
- Place the butter and sugar in another bowl and beat well until smooth. Stir in the egg, milk and mashed banana.
- Sift the flour into the bowl and mix until just combined. Spoon the mixture into the prepared tin and level the top.
- Arrange the banana slices over the cake and bake in the oven for 35-40 minutes, or until just firm to the touch and a skewer inserted in the centre comes clean out clean. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.
Top Tip: Mashing the bananas with a fork or potato masher is smashing fun for little ones. They could use their fingers to make it extra-suishy… and extra messy.
