Perfect Banana Cake

Also from the cookbook of a café in Brisbane, page 105, this Banana cake is perfect for using up those ripe bananas, and slices beautifully.

You can substitute 2/3 cup of yogurt for the milk and lemon juice.  Sometimes I add a little more milk or yogurt as wholemeal flours vary quite a bit,  the mix should not be too dry. It is not a cake that rises a lot, so make sure you fill the tin quite well.

 I also usually add whatever berries I have in the fridge to the mix, blueberries or raspberries.  Do this at the last moment so they do not disintegrate. Frozen berries or pears would it also work well, and vary the nuts according to what you prefer or have on hand.  I usually don't worry about the cinnamon and sugar on top, but if you are making it to take to afternoon tea it is a nice touch.  You could add cinnamon to the mix if you like.

Cook in a loaf tin or sandwich tin.  This recipe makes two loaf tins, and freezes beautifully.  Just freeze slices on a tray, transfer to a freezer bag and get a slice out to toast for breakfast. 

Banana Cake

Rating: easy

ingredients

3 tbls lemon juice + milk to make up to 2/3 of a cup. (or just use yoghurt)
2-1/3 cups wholemeal Self Raising flour
1 cup raw sugar  (or 1/2 cup honey plus 1/2 cup white sugar).
1tsp bicarbonate of soda
1 tsp salt
6 oz butter
2/3 cup of rip bananas, mashed
2 eggs
2/3 cup chopped walnuts

Method

Mix lemon juice and milk, leave for a few minutes to thicken.
Mix flour, sugar, salt and bicarbonate of soda, rub the butter into this mixture.
Beat together the bananas, milk, eggs.
Stir in the flour and walnuts
Bake for 45 mins at 180 C until done.
When hot, sprinkle with castor sugar and cinnamon.

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