There’s usually a few of them. Neglected, unloved and turning brown-black. Often in unexpected places (the ballet bag), or the usual suspects (snack section of nappy bag, fruit bowl). Yes, we somehow have an overabundance of very ripe bananas in this house. No one will eat them (or even touch them). But I hate waste and they are perfect for this very moist, delicious banana bread. Or banana cake. I prefer to think of it as cake and therefore use a pretty bundt pan and, usually, glaze. By the way, my children will not eat this cake – it’s too healthy and lacking in frosting. More for me.
loosely based on this recipe from Sprouted Kitchen
1 cup ground almonds
3/4 cup plain flour
1/2 cup dessicated coconut
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
3/4 cup soft light brown sugar
1 tsp cinnamon
1/4 tsp ground ginger
2 large ripe bananas (riper the better)
1/3 cup sunflower or vegetable oil
2 large eggs
1 tsp almond extract
Maple syrup glaze
1 cup icing sugar, sifted
a few tablespoons of maple syrup
1 tsp vanilla extract
hot water if needed
Preheat your oven to 180 C/ 350 F. Put the oil, bananas, eggs and extracts in a food processor and pulse until liquidised. Add the remaining ingredients in a large bowl and mix to combine. Add the liquid banana mix and mix together with a wooden spoon (or whisk together in a stand mixer). Make sure you scrape the bottom and sides of the bowl. The batter should be fairly liquid, but if it’s too thin you may want to add another spoonful or two of flour (this usually happens if the bananas are especially large. And yes, that’s what she said!).
Pour the batter into a small bundt pan or a deep 20cm/8inch cake pan or whatever you have to hand. Just make sure you grease and flour the pans or use cake release spray (that stuff is brilliant!).
Bake in the centre of the oven for 40 minutes. If the cake still has a bit of wobble and a skewer comes out wet, bake a little longer. Take out and cover with a clean tea towel. Let it cool completely before turning out.
This cake can be left completely plain, dusted with cinnamon and icing sugar, glazed or drizzled with melted chocolate. I chose to glaze it with a maple syrup glaze. Put the icing sugar in a bowl and add 2 tablespoons of maple syrup and the vanilla extract. Mix together with a spoon or hand whisk. If it’s too stiff, add a bit of hot water a few drops at a time until it’s the right consistency. Drizzle over the cake. The cake keeps well at room temperature. Not that it ever lasts longer than a couple of days.
Update: am submitting this to the One Ingredient Challenge over at franglaiskitchen