If you have a 2 or 3 over ripe bananas languishing in your fruit bowl, this is the cake for you! It’s easy, quick & stores really well as an everyday cake for visitors or hungry kids. Apologies for old measurements…it’s an old family recipe!
9oz self raising flour
10oz fine sugar (e.g. light muscavado)
4oz soft butter or margarine
3-4 ripe bananas
1tsp vanilla essence
1/2 tsp bicarbonate of soda
Pre heat the oven to 180c/gas 5 and prepare 2×9″ cake tins or one deep tin (as shown in the picture). Mash the bananas in a bowl and place to one side. Add all the other ingredients to another large bowl and beat with a hand whisk until fully mixed but not over beaten. Gently fold the mashed banana into the mixture (it will look lumpy but don’t worry). Put the cake batter into the tin and bake for about 25-30 minutes. If using one deep tin, turn the oven down to 160c/gas 4 for another 10 minutes. Serve warm with some cream for a quick pud or store in an air tight cake tin once cold.