Now that I’m working from home, I find myself wandering around the kitchen, looking to stuff my face, more frequently than usual…a bit like Yogi Bear, minus the pic-a-nic basket- but with the bearlike appetite.
Prudently, I’ve taken to yoga & replacing all snacks to fruits! While this military behaviour works well for the 1st couple of days, the charm begins to wear off & given the general lack of interest in eating healthy, my kitchen is soon laden with slightly overripe fruit. Not a great situation, no.
So, after a good amount of research, I’ve come across a few great bakes that require ripened banana. And it’s a complete win, this situation, as A- The banana is the quickest & easiest form of energy intake & B- My kitchen is no longer a ripe old forest of mushy bananas! Yay!
Now, banana cakes always make me happy- the aroma, moistness & the fact that they are simply the easiest to bake! All this month, I’ve been experimenting with this new recipe & every time I bake it; the cake just seems too be getting lighter, fluffier & tastier! It’s almost like a friend that never, EVER, lets you down (God, I have to get out of the house more often)!
The steps to this recipe are ridiculously simple & it would be a crime to keep it to myself. What I like most about this bake is that every ingredient is so easily available at home.
2-3 large over ripe & speckled bananas
½ Cup castor sugar
1/3 Cup canola oil
1 ½ tsp vanilla extract
1 ¼ Cup flour
1 tsp baking powder
½ tsp soda bicarbonate
1 tsp cardamom powder
¼ tsp grated nutmeg
A handful chopped walnuts, dried figs & I also added dried rosemary. for a healthier option, use a handful of mixed seeds- such as flax, sunflower & pumpkin.
All you do is:
Pre heat the oven to 180 C.
Line an 8×8 inch baking tin with baking paper. Tricky but fun, once you get the hang of it.
Sift flour, baking powder, soda bicarb & cardamom – add the nutmeg & keep aside.
Using a food processor (the easiest way) whiz together the bananas, oil, vanilla & eggs till completely mixed; about 3 spins.
Evenly spoon over the flour mix onto the wet mix, in the processor & whiz only about twice- do not dump in the flour as it tends to make the batter lumpy. Do not over mix as this would lead to a tough & heavy cake.
Pour the batter into the prepared tin, scatter the nuts or seeds & bake for about 25 minutes.
The cake when done should be a lovely golden brown & pass the skewer test- or should come out dry when skewer inserted.
Take the cake out of the oven & let it rest in the tin for 10 minutes before you cool it on a wire rack.
I love to cut up this pillowy soft cake into chunky squares & pile ‘em high to serve. You could also dust the slices with icing sugar or wrap the slices in baking paper & twine.