Yesterday, we noticed that one of our two bananas was almost black, and Katie said “We should probably eat that banana today”. Casually I replied “It looks like it would be good for a banana cake”, to which Katie replied “Are you going to make a banana cake?”. This first seemed like a joke to me, as I’ve (practically) never baked a cake in my life, but Katie found a recipe in her big cake book, and it didn’t seem that hard (and I had half an hour before football), so I thought “Why not?!” 🙂 And it was quite easy. Managed to pop it in the oven just before leaving for football, and when I came back I was greeted with the lovely smell of banana cake 🙂 As we didn’t prepare for this we didn’t have all the exact ingredients, so it became our own, and possible much better, recipe. Therefore I’ve posted it below so others can share the joy of cake. First, however, a picture of the cake 🙂
- 90 ml olive oil
- 250 g plain white flour
- 1 1/2 tsp baking powder
- 170 g muscovado sugar
- 30 g vanilla flavoured pure whey protein (instead of extra sugar and vanilla)
- 2 eggs
- 2 ripe bananas
- 125 ml yoghurt
- a small handful of chocolate chips (we used little dark, milk and white buttons)
- Preheat oven to 180°C.
- Sift the flour and baking powder together.
- Stir in the sugar and protein powder.
- Mash bananas, eggs, yoghurt and oil together.
- Combine the dry and mushy ingredients together until an even mixture.
- Spoon into a greased and lined 1 litre loaf tin.
- Bake for 1 hour or until nice and golden in the preheated oven.
- Cool it for 15 minutes and then eat it all! 🙂