This is a cake you can feel virtuous about eating. Not only is it packed with over-ripe bananas that you don’t know what to do with (I seem to constantly have this problem), but it’s also bursting with sultanas and cinnamon and tastes *amazing*! (recipe below)
It does have butter in it, but only 50g for the whole cake. The way I look at it butter (in moderation) has got to be way healthier than margarine (which after all is a by-product of the petrochemical industry – yeuch) and I’m just not as keen on cakes made with oil. So the butter was worth it IMHO. You could alwasy substitute it with oil if you prefer. I tried to find the conversion and found that 50g of butter = approx 50 ml of oil, but I haven’t tried this so let me know if you have more experience please!
Also, I was trying my new silicone cake tin out – only £5 from Ikea – how good is that? I just wish I’d bought their loaf tin from the same range, cakes always seem to get stuck in my regular loaf tin! Gotta love Ikea! Anyway, it left such pretty patterns in the bottom of the cake that I decided to whip up some chocolate ganache and spend a calming half an hour piping melted chocolate into the pattern (see my finished efforts below). Very satisfying!
Plus it meant my 7-year-old was very keen to eat the cake and had 2 slices – any way I can get fruit into him has got to be a good thing!
It was also such a healthy cake that I felt justified having a slice of it for breakfast this morning. What a great start to the day!
- 150g caster sugar
- 50g butter
- 2 eggs
- 4 tbsp water
- 4 very ripe bananas
- 2 handfuls of sultanas
- 200g self-raising flour
- 1/2 teaspoon baking powder
- 1 tsp cinnamon
Beat the butter and sugar until creamy. Add eggs, water and mashed bananas.
Then add flour and baking powder and sultanas, mix gently then pour into your tin.
Bake for around 40-50 minutes at 180 degrees C / gas mark 4.
You will know when the cake is done, it will be golden brown and firm on the top.
For the Chocolate Ganache
- 100g good quality dark chocolate
- 200ml double cream
Heath the cream in a saucepan until nearly boiling. Take off the heat and mix in the broken-up chocolate until melted. Mix well and top your cake with it.