I stupidly bought bananas thinking that I would remember to
eat them before they became too ripe, so obviously that is exactly what
happened. To be fair, it’s no bad thing, because then you get to make cake. My
mum always used to make this for us, I think as a ploy to make us eat more
bananas, so it’s a happy-memory cake for me. I’ve drizzled (I’m taking
liberties with the word ‘drizzled’ since it’s more like poured) the cake with
some lemon icing, but it’s just as nice without.
Ingredients
3 ½ oz butter
2tbps golden syrup
2 ½ oz caster sugar
2 ½ oz brown sugar
1 egg
3-4 bananas, mashed
8oz self-raising flour
½ tsp bicarbonate of soda
2tsps ground ginger
1tbsp milk
Heat the oven to 160⁰C and grease/line whatever cake tin you’re
using. I went for the silicone one my aunty gave me for Christmas.
Sift in the dry ingredients and finally add the milk and fold
everything together until well combined.
Pour into the tin and bake for about 45 minutes or until a
skewer when inserted comes out clean. Cool on a wire rack.
If you want to decorate it then mix together the juice of
half a lemon with a bowlful of icing sugar and drizzle/pour over the cake.
P.S. Sorry I’ve hardly blogged anything in ages. At the
moment my free time is generally taken up by being drunk/having lunch with my
friends who are leaving soon. I promise to do more when all my friends have
left and I’m sad and alone and only have cake in my life!