We’re slowly getting back to some form of productive life here at the farm. It was such a lovely break, just hanging about. It has been all about slow days, and its nice when there is no concept of time or days during the summer break.
Bananas are such a wonderful fruit to bake with during summer, and one of my favourite ones is this banana cake (or bead if that’s what you want to call it), .which i shared a few years back. I wanted to share it with you again.
GUILT FREE BANANA CAKE- serves approx. 10-12
2 Tablespoons organic butter
1/4 cup of Natvia (I didn’t use any)
3 large ripe bananas, chopped
2 eggs
1 teaspoon of vanilla bean paste
1 cup of self raising flour
1 cup of wholemeal self raising flour (I used 2 cups of wholemeal SR flour instead of adding the white flour). You can also use gluten free flour.
3/4 cup buttermilk (If you don‘t have buttermilk, just use 3/4 cup of milk with a few tablespoons of white vinegar mixed in. Let it sit for a few minutes to thicken up)
Preheat oven to 180C. Grease a 20cm round cake dish and line with baking paper. Using a beater/mixer, beat butter, bananas, and sugar (if adding) until well combined and nearly smooth. Add each egg, 1 at a time and beat well between each, then add vanilla. Sift flours into a bowl, and add buttermilk. Fold in quickly and lightly until JUST combined (otherwise it will be tough). Pour into cake tin and bake for about 60-70 mins until a skewer comes out clean. Take out and cool on a rack. You can add a sprinkle of icing sugar to the top, or make a simple lemon icing if you wish.
I’d love to hear how you go if you make it. – Ness x
