You can call this banana bread but its so moist you would call it banana cake.
This is an ol' fav from my Mum's repertoire. She’s given me a long way and a quick way. Why you would do the long way I don't know. The outcome is always the same – yummy yummy 'naana bread in my belly! This recipe below is the quick way. You don't need an electric mixer.
Quick tip: really really old bananas are perfect for this. If you don’t buy many bananas, its fine to put the odd one in the freezer until you have enough for the recipe.
125g butter (you can also use oil)
1/2 cup sugar (raw or white)
5 to 6 large bananas, mashed (about 600g or 1 to 2 cups of mashed bananas) – Mum always said you can never have too many bananas.
1 1/2 cups self raising flour
1/2 cup almond meal
2 tpsn cinnamon powder
1 tspn vanilla essence
2 large eggs (or 3 small ones), lightly beaten
1/2 tspn baking soda
2 Tblspn milk (cold is okay)
1. Preheat oven to 160 to 170C. Prepare a loaf tin by greasing side and base and line the base with baking paper.
Tip: Sometimes I use the paper from the butter packet.
2. Melt butter in a large bowl. Add sugar while butter is still hot. Stir to dissolve sugar.
3. Add mashed bananas and vanilla. Mix with whisk.
4. Add eggs and continue to whisk.
5. Stir in sifted flour and cinnamon powder, and almond meal until just combined.
6. In a separate vessel, dissolve baking soda in milk. Then add to the remaining mixture. Stir until mixed in.
7. Pour mixture into prepared pan. Bake in preheated oven for about 30 to 45 minutes or until cooked. Test by inserting a skewer/toothpick in the middle and it should come out clean. The sides should come away from the pan slightly. If the cake starts cracking on the top, turn the oven down slightly.
8. When cooked, remove from oven and allow to stand for 10 minutes, invert and turn cake out onto a wire rack. Allow to cool. Serve warm or cold. Keep in airtight container for a few days or fridge for longer – if it lasts that long.