No ingredient screams out for attention more than the over-ripe banana. A bunch of the once-yellow, now-blackening fruits were lolling around on my table, (one might have been hanging around in my handbag for a bit..) it was almost oozing out of its jacket, sticking the kitchen out with its banana-y smell... It was clearly time to turn it and one of its siblings into a banana cake.
This recipe might take an hour in the oven, but it's a super-speedy ten minute job to prepare, and since you only need one bowl, it's light on the washing up too.
Unlike some of the other banana loafs I've tried in the past, this one is light on the inside, and crunchy at the crust.
It's best eaten within a day or two, but even with only two of us in the house, that doesn't seem to have been a problem...
two tablespoons milk
100g melted butter
two ripe-as-can-be bananas
210g self-raising flour
two tablespoons baking powder
(handful of raisins if desired)
Mix all the ingredients in a bowl or Kenwood mixer
Pour into a medium-sized, well-greased loaf tin
Bake in an oven pre-heated to 170 degrees for 45 minutes to an hour, until risen and lightly browned. Check it's ready by inserting a skewer in the middle - it should come out clean
Leave to cool (just a little, it's delicious warm)....... then gobble