Monday, 29 November 2010
Sometimes bananas over ripen and go all black and dotty. Don't ignore them. It's not their fault. Don't throw them away either, the riper they are the sweeter they are and the more banana-ry they will taste. Which is a good thing when it comes to cake.
If this happens to your bananas:
- make this
- find a friend
- put the kettle on
You will need:
3 cups self raising flour
2 cups Sugar
a glug of milk
1 cup Butter
3 tbsp Oil
3 Very ripe Bananas
Then you will need to:
- Put all the dry ingredients in a bowl. Sift the flour first please.
- So that's flour and sugar. Easy.
- Beat the eggs in a jug with a little milk
- Melt the butter. Mix the oil and melted butter in with the milk.
- Add the contents of the jug to the dry ingredients. Whisssssssk it all together.
- Peel your bananas and smoosh them up. Then you can stir them in to the mix.
- Pour into a greased tin, bake at Gas Mark 6 for about 20 mins, it will darken significantly but don't worry it is not burnt, unless somehow you accidentally burnt it - read the instructions, silly.
- Test it by poking with a skewer or knife which should come out clean. (Not dishwasher clean... but it shouldn't have sticky cake goo on it.)
- Turn cake out, slice and serve. It's yummy warm and it's yummy cold.