Ah, banana cake! Or bread, whatever you like to call it. This isn't like a standard banana bread, and I think it's much more similar to a cake, therefore I have called this banana cake! When you make this, try and leave it as long as you can before you eat it as it is so soft. I like to make mine early evening, and eat it the next day.
If you follow me on any of our social media channels, you will likely know about my love for the black banana. When we have bananas that are over ripe, I get them straight in a freezer bag in the freezer (in their skins). This ingredient is liquid gold! Then when you need them, take them out and defrost. The skin goes like leather, and the inside is liquid, mushy banana...it smells AMAZING. I often call it a nice smelling anaemic turd...you will know why if you ever defrost a banana!
This recipe is my take on the Cupcake Jemma banana split cupcake. This recipe is for a 2lb loaf tin.
This recipe also goes perfectly with our Nutella Buttercream, and you can find this on the blog also. However this cake is perfect on it's own, or, spread a slice with Nutella, or other sweet spread as you would with butter (trust me...YUM).
190g unsalted butter, at room temperature
225g self raising flour
150g caster sugar
30g dark brown sugar (although if you don't have any light brown sugar, or any other brown sugar will work)
1/2 tsp bicarbonate of soda
2 x over ripe (as black as possible) bananas, mashed up
3 large eggs
2-3 tbsp milk
So, to start, preheat your oven to 180c (160c fan) and line a loaf tin with baking parchment. Or, if you are using our loaf cases, just pop these on a baking tray!
Either using an electric mixer with beater attachment or with a good old bowl and handheld whisk, cream together your butter and sugar. Once this mixture is light and fluffy, add your bananas, followed by your eggs, then add your flour and bicarbonate of soda. Mix until this is just combined. Now add your milk, 1 tbsp at a time, until this is the perfect cake consistency.
Once your batter is all done pour into your tin/cases until 2/3 full, and pop in the oven for 35-40 mins. If the sponge bounces back when gently pressed, it's done! If the top starts to look cook but it still wobbly, pop a little foil over the cake to stop it colouring any further.
Leave to cool, slice, and enjoy!