Now that we’ve eaten through the last crumb of Stollen, Christmas Cake and other celebratory delicacies, I have re-instated the Sunday Cakes. For the first edition of 2014, I have chosen one of my all-time classics, the banana cake. My choice was inspired by the sight of the three over-ripe bananas sitting in the fruit bowl and the fact that there were already 5 old bananas in the freezer (I always freeze over-ripe bananas; they freeze well and are perfect to use in cakes or muffins). It is the curse of a Brisbane summer, that any fruit left out on the bench will ripen at lightning speed. Not to worry though, as banana bread will quickly fix the issue.
- 225g self-raising flour
- 100g butter, cubed and softened
- 150g sugar
- 450g bananas, mashed (around 4 medium bananas)
- ½ tsp salt
- 2 eggs
- 100g sour cream or greek-style yoghurt
- 175 mixed dried fruit (optional)
Preheat oven at 180 degrees C.
In a bowl, mix flour, salt and sugar together. Add butter and mix with your fingers.
Add the eggs and mix, then add the mashed bananas and the sour cream (or yoghurt). Mix well. Add the mixed dried fruit last (if using).
Spoon the mixture into a greased and lined loaf pan. Bake for 40 minutes or until a skewer inserted in it comes out clean.
Serve warm or cold. Bon appétit!