5 November 2015
I have a bit of a banana habit. I am obsessed with looking for the rejects at the green grocer and was once SO overcome with excitement when one of the big supermarkets were getting rid of tonnes of overripe bananas for $1 a kilo I called my partner to share my good fortune. I then put the kids to work grabbing as much as they could fit in their arms, we were in a frenzy.
These soggy black beauties are what the best banana cakes are made of. The closer to the compost bin they are, the more amazing your cake is going to taste. Don’t be scared, live on the edge.
So today when I rocked up to my personal trainer’s house and spotted some seriously dark bananas on the bench, I started the ground work of procuring them for my own kitchen. A couple of deals later and here they are, in a bag, stinking out my office. Tonight however, my kitchen will smell like heaven.
This is a recipe by my beautiful friend Jade, of Eat This My Friend. It’s good for you, lasts a few days and can be popped in the toaster and slathered with good butter.
Keep your eyes and nose open when you’re next at the green grocer, supermarket or standing by someone’s fruit bowl. The smell is a deadset giveaway they’re lurking around somewhere.
BLACK GOLD BANANA CAKE
WHAT YOU NEED
- 4 medium overripe bananas
- 1 1/2 cups plain flour (I used a mixture if wholemeal and white)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup raw caster sugar
- 2/3 cup coconut oil, melted
- 1 tsp vanilla concentrate
- 1/2 cup chopped Medjool dates
WHAT YOU NEED TO DO
- Preheat your oven to 180˚C / 350˚F / Gas Mark 4.
- Place the overripe bananas into a mixing bowl and beat until pureed. Add the vanilla, coconut oil, and sugar, and beat again until combined.
- Fold in the flour, raising agents, and salt, until thoroughly combined.
- Fold in the chopped Medjool dates, and pour the batter into a loaf tin lined with baking paper.
- Bake for 45 mins to an hour, or until skewer comes out clean, cool on wire rack.