140g self-raising flour
85g demerara sugar
1 tsp baking powder
1 tsp vanilla essence
First, pre-heat the oven at 180 degrees/Gas Mark 4 so it’s nice and warm when you’re ready to start cooking and then weigh up all the ingredients.
Pour the milk into a jug and crack the egg into it. As you begin mixing, add the rest of the ingredients, whisking until smooth.
Now comes the messy bit, mash up the bananas with your hands and stir to make a caramel coloured mixture.
Grease two baking tins and spread the mixture evenly into both. And that’s all it takes! Put them in the oven for 30 minutes and if you want, you can prepare the topping while you wait – whether it be melted chocolate, warm raspberries or honey that takes your fancy.
When it’s done, remove the tins carefully from the oven – using oven gloves or a thick tea-towel. Remember, safety first!
You can check it’s cooked by sticking a knife into the middle of the cake. If it comes out clean then it’s ready to eat, if not then stick it back in the oven for a couple of minutes. Now you’ve got yourself a yummy golden banana cake, you can now enjoy the subtle sweet taste! It can be eaten with ice cream, custard, chocolate, butter, jam…the list is endless. Oh and don’t forget to lick the spoon afterwards :).