As always I have to make the nod to Nigella, Feast. This was the first cook book that I really started to try recipes from. Up until that point I would read cook books and stare longingly at the pictures. Nigella’s book made me want to have a go. Her recipes are easy to follow and that is what I wanted to achieve for my family. A collection of recipes that are reliable, tasty and good value.
- 450g mashed bananas. 3 medium bananas is about right, I have never weighed them and the recipe works fine. No stress baking here. Make sure the bananas are very very ripe. You know the ones that sit in the fruit bowl until you throw them away, they are perfect for this.
- 60ml corn oil. I never seem to have the right oil but vegetable/sunflower, even light olive oil all work fine.
- 3 eggs, medium
- zest and juice of half a lemon
- 200g caster sugar
- 325g plain flour
- 1 teaspoon baking powder
- half teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract. I tend to use vanilla paste for preference but whatever you have is as always fine! 🙂
- Preheat your oven to gas mark 4/180 degrees c. My oven is a little feisty so I find that 160 degrees c is about right.
- Oil your tin of choice, I have ring mould (1.5l) which makes the ring shaped cake that Nigella refers to but use whatever you have. I have also baked this cake using two standard cake tins and adjusted the cooking time. This is a really forgiving mixture so play around with whatever you have.
- In a bowl put your mashed bananas, add the oil, eggs, lemon juice and zest, vanilla and sugar. Whisk together.
- Then fold in your flour, bicarb and baking powder.
- Pour your batter into your oiled tin/s.
- Bake for around 40 minutes. As I said earlier you may need to adjust this depending on your tin choice. You’ll know it’s cooked when a skewer run through comes out clean and it has a bounce to it when gently pressed. I also find that when the teenagers start appearing it is nearly done. It does smell yummy when cooking.
- Take it out of the oven and leave it for around 10 minutes before turning it out to cool properly.
- This cake keeps for a good long while. I can usually add it to packed lunches for the week as well as snacks for after college. You can of course eat it as Nigella intended, for breakfast with a cuppa and a smidge of chocolate spread if you like.
Possibly one of the easiest recipes you will ever make,