Today is the beginning of a new feature, ‘Friday Favourites’ where I will share one of my favourite recipes. I hope to include a photo as well as the hints, tips, variations and shortcuts that are what makes a ‘tried and true’ recipe so appealing.
How often have you made a recipe that simply does not live up to the description or the photo which attracted you to it in the first place? Here is an opportunity to bypass the less than stellar successes.
Streamline and simplify your cooking and recipes, then you will be more inclined to cook. Remember the line, “whip up a batch of scones”? It was what women of my grandmother’s generation could do when company was imminent. The recipe and method were simple, ingredients always to hand and they knew the recipe off by heart. I do not pretend to be able to make scones so I will stick to what I can do well.
It seems that there as many banana cake recipes as there are people in the world and I feel as though I have tried most of them. In my opinion this one is as good as you will get.
1/3 cup oil
1 cup brown sugar
1 cup mashed banana (2-3 bananas, depending on size)
½ teaspoon vanilla
2 cups plain flour
3 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
½ cup milk
Beat oil and sugar until smooth. Add beaten eggs, one at a time then beat in mashed banana and vanilla. Sift flour and combine dry ingredients, add alternately with the milk and stir until mixed well. Pour into a greased, lined loaf tin. Bake at 180 degrees for 45 mins or until an inserted skewer comes out cleanly.
This is a great recipe and it can be made using 2 utensils – a mixing bowl and a wooden spoon.
I do not sift the flour – in fact I do not own a sifter!
I use 1/8 cup of skim milk powder mixed with the dry ingredients and add ½ cup of water in lieu of the milk.
The eggs are not pre-beaten before I add them at the same time.
I use an empty butter wrapper to line the base a halfway up the side of the tin. I keep used wrappers in the refrigerator specifically for lining cake tins.
The cake may be iced with your choice of frosting but it is just as nice plain. I slice and freeze the cake in a container in the freezer. Individual slices can easily be removed for snacks or packed lunches.
Enjoy and have great weekend.