I was left with several overripe bananas in the fridge (used for ripening up tomatoes in the window ledges!) and was about to throw them out but, being a miser, decided I must be able to do something with them and, much to John’s amazement, baked a cake. He said he couldn’t remember me baking a cake since our daughter was born but I clearly remember making cakes with her when she was at junior school so that was an exaggeration. This did, however, work out very well.
Ingredients for Overripe Banana and Sultana Cake:
4 – 6 very ripe bananas (about 1 lb 2 0z (500 g) after peeling
6 oz sultanas (left over from the chutney making)
6 oz demerara sugar (again left over from the chutney making)
8 oz (200 g) self-raising flour
Method for Overripe Banana and Sultana Cake:
Mash the bananas in a bowl, add the eggs, sugar and sultanas and mix together.
Fold in the flour and then whisk together (I used an electric hand mixer).
Either line a 2lb loaf tin or grease a cake tin and pour the mixture in.
Pre-heat the oven to Gas Mark 4, 180 C, 350 F.
Cook on the middle shelf for about an hour and a quarter.
Allow to cool and transfer to a cake tin and seal. (We didn’t get this far and were eating it warm but it was even better the next day after it had fully cooled).