How many times do you buy bananas, only to have half of them peak before they’re eaten? Last week everyone wanted to eat bananas. This week, they’re ‘poison’ and apples are the popular choice in the fruit bowl. Those pretty yellow banana skins are beginning to turn a less appealing shade of black.
In case you didn’t realise, you can always freeze bananas for smoothies, super healthy ‘ice-cream’ and of course, to use in banana cakes. All is not lost!
This recipe from the Donna Hay website is a winner. There’s even a video if you want to watch Donna show just how easy it is. I love that all the ingredients are thrown into one bowl and mixed by hand. No mess and little washing up afterwards. Great for those kids out there who don’t have a mixer.
The cake is lovely and moist. Adding cinnamon takes the flavour to the next level. The smell as it’s baking is divine.
DONNA HAY’S ONE-BOWL BANANA CAKE
4 medium ripe bananas (1 1/2 cups mashed)
1/2 cup light olive oil
1 1/2 cups brown sugar (265g)
2 teaspoons vanilla extract
1 1/2 cups self-raising flour (225g)
1 teaspoon ground cinnamon
Preheat oven to 180°C (350°F). Place the bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and vanilla and mix to combine. Add the flour and cinnamon and mix to combine.
Pour into a 22cm round cake tin lined with non-stick baking paper. * Cook for 45 minutes or until a skewer comes out clean.** Allow to stand in the tin for 5 minutes before turning out onto a wire wrack to cool completely. Serves 8–10.
* I used a large loaf tin – it’s quite a large mixture
**My oven took almost an hour before the cake was cooked through
Just like offering a bowl of cream on the side, you can also offer some icing (frosting) or butter on the side with this cake.
I’ve cut this cake into slices and frozen enough for 4 people, double wrapping in glad wrap and then foil. This form of wrapping helps keep the pieces fresh and also stops freezer burn.