Yum, yum

July 8, 2013

It is meant to be Summer but the weather was still hit and miss so sometimes staying indoors in inevitable.  These days T and I are racing around so much that forced hibernation is something that we secretly look forward to.  This weekend we were busy on Saturday but then Sunday the rains hit and after a quick dash to the farmers market for supplies we snuggled in for the day.

I am not one for standing still so if I can do multiple things at once life is normal for me.  It is funny how I can relax more when making the most of my time rather then doing one thing at a time!
This particular day we had a few left over banana’s that no longer could serve their purpose for breakfast and I decided to turn them into banana cake whilst we watched a movie.
This recipe was given to me by my Aunt and she believes it originally came from the Australian Institute of Sport so we like to think it is as healthy as a cake can be!  To be fair we have cut back the sugar to half of what was suggested but I reckon this is because those athletes need the energy to burn unlike us everyday beings.
The other great thing about baking is I get to use my kitchenaid mixer.  This was a gift for my birthday last year and I love it to bits.  I actually dread moving any time soon due to its weight.  This along with the squirrel I have previously blogged about will cost me a mint to transport!
Here is the results of about 10minutes prep and an hour of booking.
If you want to make this recipe of course I will share the details with you!
100g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
1 cup sugar
280g (1 very slightly rounded cup) very ripe, mashed banana (approx 2-3 bananas)
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs
100ml (1/3 cup + 1 tablespoon) buttermilk (if you don’t have this normal milk works fine!)
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda

Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan-forced oven, preheat the oven to 180 degrees Celsius. Grease and line a 22cm diameter panor log pan
Place butter, sugar, banana, vanilla and eggs in a food processor.
Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.
Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.
Pour batter into prepared tin.
Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.
Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.
Sometimes the best way to eat this is warm with lashings of butter on top!! Yum yum.

Enjoy!  What are your favourite things to bake?

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