Alright, let’s be honest here.
People make banana cake because they forgot about the bananas until after they were too mushy to be pleasant eating.
And that’s alright, really. There’s nothing wrong with that. It’s the same reason we make shakshuka when our tomatoes are starting to be off, or carrot cake when we just have too many freaking carrots.
So I forgot about some bananas and they looked terrible. Bananas frequently look far more terrible externally than they actually are internally – these were black, had started to grow white mold, even. I peeled them open to see what I could salvage and was pleasantly surprised to discover that actually, very little needed to be cut away.
(this is not news to anyone who has made the mistake of refrigerating a banana. Out comes a dark, blackened, evil fruit clearly forged in the fires of mordor – and if you peel it open, it’s completely fine)
Then I looked up a banana cake recipe.
There were simply far too many recipes calling for things like “self rising flour” to sift through before I found this one:
This recipe had simple ingredients. More importantly, after listing number of bananas (4) the recipe than specifies (about 2 cups) which is really important, because actually bananas do not come in uniform sizes, and specifically over here there are two main types of bananas, one almost twice the size of the other, and it is obvious that recipes for 4 of one kind cannot possibly be meant for 4 of the other kind.
Specifically, I used about 6 bananas to make the two cups requested.
The recipe as reproduced below has had dairy ingredients replaced with non-dairy
Makes:1 large cake, 4 small cakes or 12 muffin-sized cakes
250g margarine, at room temperature
1½ cups sugar
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
½ cup hot water
3 cups flour
2 tsp baking powder
Preheat oven to 170°C.
Beat margarine and sugar and eggs until there aren’t so many margarine lumps. then beat in vanilla and bananas.
Dissolve baking soda in hot water, add to mixture and stir to combine.
Sift in flour and baking powder and stir in with a spoon, not a mixer.
Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.
Some notes about my own experience with this recipe:
I mixed up baking power and baking soda and put the wrong one in the warm water, but since both are 2 tsp it hopefully won’t have much deleterious effect. (it bubbled in a cool fashion…)
The recipe asks that the oven be on fanbake. I don’t know what fanbake is, and I don’t have a proper oven, just a toaster. So I’ll get what I get.