Welcome to my most viewed blog post EVER! Yes, this one is so popular and I love hearing from people telling me how much they love this bake and how simple it is. Thanks so much, and enjoy….
Please, please do not faint with shock. Yes, I know it’s me and I’m actually writing a recipe post, but do not panic. It will not become a regular feature (I have a repertoire that can be counted on one hand), and this is actually a recipe that my mum has given me, as she’s been baking this for as long as I can recall. It seemed simple, and she assured me it was (she knows me, remember), and I’ve now made it a few times and every time it’s turned out to be delicious so I feel I can now pronounce this to be fool-proof. Now, this recipe will be an idiot’s guide, as that is what I’ve worked with 😉
6oz self-raising flour
1 large egg
2 over-ripe bananas
Pinch of salt
1 tsp cinnamon
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp bicarbonate of soda
Preheat your oven to 180 and line a loaf tin with greaseproof paper.
Mix the margarine and the sugar together until smooth, then add the egg and stir.
Sift in the flour, and add the salt, bicarb, baking powder, vanilla essence and cinnamon. Stir it all together.
In another bowl, chop the bananas and then mash them to a gooey mess with a fork. Add them into the mixture and stir in.
Pop it into the ready-lined tin and then into the pre-heated oven, middle shelf. Bake for 40 minutes and then test with a knife. If the knife comes out of the middle of the cake clean, it’s done. If not, leave it in the over for another five minutes and test again. Should be done by now, I’d have thought 🙂
Get it out and the greaseproof paper should allow you to just lift it up out of your tin and pop onto a rack to cool. You’ll be wanting to make a cup of tea at this point, ready for you to have a slice still warm, with a nice sit down.
Do you have a fool-proof bake? I’d love to hear it.
You may also like to check out my Crumble Top Banana Muffins
And my Choc-Anana Fudge Cake recipe