No Fuss Banana Cake

Xavier really loves bananas. I really love that he loves healthy snacks. So I buy all the fruit.

All the fruit.

This usually means that by Friday evening I have 3 or 4 bananas that don't look as good as they did on Monday. This can only mean turning them into two things: smoothies, or cakes. Given that I'm either out over the weekends or having people over, turning these old bananas into cake is the best way to go. That way I have something fresh to serve with coffee, plus this recipe is perfect for time poor folks like me!  Unlike most banana cakes I've made recently, this cake doesn't taste eggy and makes the house smell heaven. 

No Fuss Banana Cake

4 ripe bananas

150 grams coconut oil

1 and a half cups brown sugar

3 eggs

1 tablespoon vanilla bean paste – (I use Queen Organic Vanilla Bean Paste)

1 teaspoon cinnamon powder

3 tablespoons milk

1 teaspoon bicarb soda

2. 5 cups self-raising flour
 

Method:

In a large bowl, mash the bananas until smooth

Using a whisk, add brown sugar, cinnamon, vanilla paste and coconut oil. Mix until very well combined

Continue hand beating and add eggs one at a time

In a small cup, combine bicarb soda and milk, stir well, and add to mix

Sift flour and stir to the banana mix. Stir until just combined, avoid over mixing.

Prepare a large baking tin with a light spray of oil and dusting with flour (23cm x 33cm works well, or you can use 2 regular loaf tins)

Bake on 170c for 25 mins or until a skewer comes out clean when poked in the center