It's no wonder that this fruit's charm is hard to resist! Bananas are healthier alternatives to sweet/snacks cravings, quick breakfasts and a source of energy and vitamins, all of which the body dearly needs. It's also used across cultures, with my earliest memory of a dessert when dining with my family in a Chinese restaurant, a banana fritter.
One interesting fact I came across about bananas this week was that this fruit is Woolworth, Melbourne's best selling product! Surprised? I was. A friend of mine visited the retailer's distribution center out of town. She told me that they had many rooms with different temperatures and air circulations specially to ripen the bananas before they're sent to the shops. Tell me about it. To make a sweet and flavourful banana cake, overripe bananas are essential!
Lacking the technology, it took me one week to make these bananas overripe...
Even so, it was worth the wait. This cake came out banana-ish and moist, a recipe for keeps :) It might also be richer if you substitute half the caster sugar with brown sugar.
125g (4oz) butter
175g (6oz) caster sugar
2 eggs
2 large mashed ripe bananas (I used 3)
1 tsp Baking soda
2 Tbsp boiling milk
1 tsp baking power
225g (8oz) flour
Method
1. Cream butter & sugar till light and fluffy.
2. Add eggs one at a time.
3. Mix in mashed bananas.
4. Add baking soda that has been dissolved in hot milk.
5. Lastly mix in sifted flour & baking powder.
6. Pour into a 20cm ring pan and bake on 180C for 40mins
(I used a loaf pan instead and 6 mini muffin spaces; It can also be used to make 18 standard size muffins, which you will have to bake on 180C for 15-20mins.)
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