This is my family’s favourite banana cake recipe. It’s light, moist, delicious and very easy to make – Grace has been making this since she was a toddler (see picture above)! It uses American cup measurements, I am afraid I haven’t worked out the weight of ingredients in grams. If you don’t have a set of measuring cups you’ll have to invest in some as they are worth it purely so you can make this cake!
Ingredients:
3 ripe bananas – mashed
½ cup plain yogurt (I use whatever I have in the fridge!)
½ cup sunflower or vegetable oil
1 cup Fairtrade caster sugar (if you’re bananas are very ripe and you are adding chocolate chips you can reduce this slightly if you like)
1 teaspoon Fairtrade vanilla (I use Taylor and Colledge)
2 large free range eggs
1 ¾ cup self raising flour
½ teaspoon salt
1 teaspoon bicarbonate of soda
Large handful of Fairtrade chocolate chips (or chop up a bar of Fairtrade chocolate if you don’t have any chips!) – this is optional but delicious!
Method:
- Preheat oven to 160 degrees C and grease and line a loaf tin pan.
- In a large bowl mix together mashed banana, yogurt, oil, and sugar. Mix in vanilla and eggs.
- Add flour, salt, baking soda and mix until just combined – DO NOT OVER MIX – just until there are no remaining streaks of flour. Pour into prepared pan.
- Add chocolate chips at this point if using.
- Bake for 55-65 minutes, until top is browned and a skewer inserted into the center of the cake comes out clean. Allow to cool completely before turning out onto a cooling rack.
- Slice and enjoy with a cup of Fairtrade Tea.
Original recipe from Creme de la Crumb