Thanks to Sabine for sharing this recipe with us!
We all have those overripe bananas lying around in our fruit bowl, and it is a shame when they get tossed out. Bananas are great for cake, as they work like eggs, binding everything together very well. Also they give cake a lovely, rich flavour. This recipe is inspired by one of my favourite childhood cakes – marble cake!
- 250g butter or margarine
- 100g brown sugar
- Vanilla extract
- 3 eggs
- 3 very ripe bananas
- 100g spelt flour
- 250g self raising flour
- 150 ml milk or plant milk
- 1-2 Tbsp cocoa
- Preheat the oven to 180C.
- Soften the butter a bit, then beat together with the sugar until fluffy.
- Add vanilla extract and eggs and mix well. Mush the bananas with a fork and add to the mixture.
- Add the flour as well as the milk and mix well.
- Prepare the tins – either two small loaves or one big one – by oiling and adding a thin layer of breadcrumbs or flour.
- Pour half of the batter into the tin(s) and then add the cocoa to the remaining half. Pour the rest of the batter on top, give it a quick whirl with a fork.
- Bake for 40-60 minutes, checking if done with a toothpick (it should come out dry).
- Enjoy with a cuppa! This cake freezes well. Let defrost on the counter for a few hours.
Tips for storing bananas and other fruits
Bananas don’t belong in the fruit bowl. Ripe bananas produce ethylene gas, which ripens other fruit. It’s best to keep your bananas away from other fruits. The ideal place to store most fruit is your fridge (apart from bananas and pineapples). Apples will stay fresh up to 9 times longer in the fridge than in the fruit bowl!