I was a little rushed this morning, so didn't get around to taking a picture of this cake. And sadly, I have none left to take one now! I get a real buzz when people enjoy the food I make although, frankly, I thought this offering had a little room for improvement... however people's stomachs don't often lie!
With some suitably squidgy bananas sitting on the cupboard I had decided last night to bake a banana cake this morning and take it to my old workmates at Lavvo Market (and of course drop some in to my hard-working guy and his family). The recipe I decided on gave me a lovely soft, moist cake that apparently had the fans clammering for more (my guy reported that he and his bro-in-law tried a piece each, then the rest I'd given them went the same way in short order).
I think future modifications to the recipe are adding some ground cinnamon, or maybe substituting the sugar for honey... I did find another recipe for a banana-peanut-butter cake (yes Mel, you read right... want the recipe? hehe) which I'm thinking I'll have a go at too, soon.
Banana Cake (as it appears on pg216 of The Margaret Fulton Cookbook)
3/4 cup caster sugar
1 tsp vanilla
2 ripe bananas
1 1/2 cups S.R. flour
1/4 teaspoon bicarbonate of soda
1/4 cup milk
icing sugar, to dust
Preheat the oven to 180C. Grease a 23cm fluted ring tin or a deep 20cm cake tin. Cream the butter, and then beat in the sugar and vanilla until light and fluffy. Mash the bananas and add to the creamed mixture. Fold in teh sifted flour. Dissolve the soda in the milk, and then stir into the mixture gently but thoroughly. Turn the mixture into the tin and bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Serve with a light dusting of icing sugar and, if liked, a little whipped cream.
Now, I didn't bother with the icing sugar or whipped cream, but I drool to imagine this cake, still warm from the oven, with a little sugar and cream.