- 4 oz sunflower spread, softened
- 4.5 oz white sugar
- 1.5 oz muscovado sugar
- 1 and a half large, very ripe (but not brown) bananas
- 2 eggs
- 10 oz s/r flour with a pinch of salt and a half a teaspoon of baking powder
- Splash of vanilla essence
- Cereal bowl half and half full of walnut pieces and sultanas
- Beat the sunflower spread and both sugars with a wooden spoon. Harden your ears to its protests.
- Find some space on the worktop and get out the food chopper thingummybob. Blend the banana until completely liquid and smooth. You may wish to laugh manically as you do this.
- Beat the eggs and the banana in to the sugar/spread mix. Worry a bit that it looks curdled and…
- Swiftly add the flour and beat a bit more until smooth. Nobody will ever know of your near brush with failure.
- Splash in the splash of vanilla essence. You can measure a teaspoon and a half, if you want. I wouldn’t, but you can. Stir it in.
- Throw in the bowl of bits and pieces. Stir through.
- Tip the whole lot in to a lined, 9 inch square tin.
- Cook at 150C for about 25 minutes (you can watch Jeeves and Wooster while you wait, like me, if you really want to follow the technique to the end). Check and find that it’s pretty much cooked but not appetisingly golden on top. Turn the heat up to 170C and cook until you like the look and smell of it. This will probably be about 10 minutes. I have an electric fan oven – if you use gas, solid fuel, nuclear or the power of positive thinking to cook with, you will need to adapt the time and temp accordingly.
- Cool a bit then lift out the lined cake and cool on a rack. Slice in to 12 pieces or more or less depending on how optimistic you are about it.
My audience assured me it was very good. Personally I don’t like banana cake that much but I think the sultanas helped stop it from going too moist and the nuts add something more interesting to the texture. As banana cakes go it’s all right.