The following recipe was given to me several years ago by a very good friend. It’s easy to make & adapts to ingredient changes well. I’ve added everything from cinnamon to complement the banana, to reducing the banana amount by & adding berries, to being a little naughty by adding chocolate. Because banana & chocolate is always yummy together.
Banana Cake
Grease & line a 20cm square cake tin (or loaf tin). Pre-heat oven 180c
Sift 2 cups flour & 1 tspn bi-carb soda into a large bowl. Add 1 cup of sugar & mix with a spoon. Add 3/4 cup milk, 2 eggs (lightly beaten before) & 3 mashed bananas. Mix together. Add 125g melted butter & mix with a spoon. Don’t overmix. Bake for 1 hour. Enjoy warm or cool, it’s tasty either way.
When I made this today, I took bananas out of the freezer & defrosted them in the microwave. As they were quite mushy & still a little frozen, the mix was runnier than usual. I decided not to add the butter, thinking it wasn’t needed. Thankfully this decision paid off, the resulting cake is a moist as always.
I also often don’t use a full cup of sugar; I don’t think it’s needed. Today I used 1/2 cup caster sugar & 1/4 cup raw sugar. Sometimes I’ll only use raw sugar, as I like it’s texture.
Also, I don’t bake the cake for 1 hour. My fan forced oven has a hot spot in the middle, allowing me to cook at 175 for about 45 minutes.
Have a go adapting this recipe yourself, I’m sure you’ll find a combination you love.
My backyard provides me with daily photography inspiration if I want it, in the form of sunsets. They aren’t always as spectacular as this one is, although most evenings provide a level of beauty I missed when I was living surrounded by houses. Having space provides many benefits, & sunsets are something I particularly enjoy.
Kim Creates 
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