Another week, another Banana Cake.
Bananas are such an easy food for kids. Portable, within their own wrapping, relatively mess free.
My only issue with bananas is I always buy too many. It seems like every second week I plan the shop wrong and end up with a whole heap of spotty, soft bananas and with that I have had to come up with a simple, adaptable and kid helper friendly banana cake.
We are continually changing the recipe for what we have, some weeks the cake has sultanas, some weeks it has hints of cinnamon or honey, some weeks it is laced with yoghurt, some weeks it is sour cream.
The base recipe of the cake stays the same, but if you have followed or tried any of my recipes in the past you will know it is rough, it is all approximate and the cake will almost always (it has for me anyway) turn out somewhat delicious.
My ‘Do as you please’ Banana Cake
175 gr unsalted butter – this amount is never really measured just approximately 175, it could be a little bit more or a little bit less but that’s OK
1 cup brown sugar
3-4 tablespoons of natural vanilla yoghurt or sour cream
2 cups of self raising flour
A good splash of milk, just to make the mixture cake batter consistency (maybe 1/2 a cup or so)
2-4 overripe bananas depending on how many you have (I find it works best with 2-3)
(Additional optional ingredients: a couple of boxes of sultanas that I can only use with the kids permission as they are precious delicious treats in this house, a good tablespoon of honey or maple syrup, a good sprinkle of cinnamon, choc chips if you are feeling adventurous)
Also: my cup size is any random coffee cup that I can grab and I just use the same cup throughout the recipe so that is how I keep’ consistent’ measurements.
- Preheat oven to 180 degrees.
- In a mixer, cream butter and sugar.
- Once pale and creamy, add eggs one at a time.
- Once eggs are well incorporated, take off mixer and fold in yoghurt or sour cream. I personally like the finished product with sour cream added, but whatever you have is fine.
- (This is where I would add honey, maple or cinnamon).
- At this stage, sift in flour, perfect job for the kids, yes it is messy, but Leo likes making Elsa’s snow so the mess is worth it.
- This is when I pour in a splash of milk, just maybe a quarter of a cup at this stage just to moisten the mix up a little bit.
- Mush your bananas, child job. They need some muscles to do it, but i usually start them off and Leo mixes them around, feeling accomplished and important because they are the most important ingredient after all.
- Pour in and fold through the bananas.
- (If I were using sultanas or choc chips I would fold through at this stage as well).
- Pour mix into lined 20-22cm cake tin and bake for approx 30-40 minutes, until cake is golden brown and a clean skewer comes out of the middle.
- Cool on wire rack and enjoy slightly warm or cold.
(We have iced this with a simple whipped butter and icing sugar icing but it is perfect without)
As I say, I change this recipe all the time to whatever I have in the house.
I have used wholemeal flour in the past, I have added grated apple, for me it has worked every time and every time the children have loved every last crumb.