Rather than sitting around hoping the family will eat the vast amounts of rapidly ripening bananas that are constantly in the house, plunging them in a cake seems to guarantee their disappearance. I have used a loaf pan here but it’s still a cake rather than a banana bread, as the key ingredients and their proportions remain distinctly cakey.

Lisa had popped round with her children and we threw this together without skipping a beat in our conversation. Nothing like having a ready and appreciative audience for a fragrant cake, fresh out of the oven, with cake-eating models at hand.

  • Bananas, 4 inordinately large ones, squished with a fork
  • Butter, 125g (1 stick and a bit)
  • Eggs, 3, large
  • Sugar, 1 1/2 cups
  • Flour – plain 1 1/2 cups, wholemeal 1 cup
  • Salt, 1/4 tsp
  • Lemon juice, 1 tbsp
  • Baking powder, 1/2 tsp
  • Baking soda, 1/2 tsp
  1. Beat sugar and room-temperature butter with a handwhisk
  2. Add eggs and whisk till creamy and fluffy
  3. Add salt, baking powder and soda, and lemon juice
  4. In batches, add the flour, blending in between
  5. Use a spatula to fold in the mashed bananas
  6. Pour into a loaf tray or cake pan
  7. Bake in preheated 180C oven for about 40 mins or till a toothpick inserted comes out clean

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