Some things never go out of style.
Handed down from grandmother to mother to me, this cake is one I used to look forward to as a child, just as my children look forward to it when I bake it.
And in true frugal tradition, this cake is all about leftovers. About using up over-ripe bananas rather than wasting them.
Despite this being an old-fashioned favourite, I have altered it just a little bit by reducing the sugar. In fact, you could probably halve the amount again, depending on how ripe your bananas are, and it would still be sweet enough.
- 125g butter, softened
- 1/2 cup raw sugar
- 1/4 cup brown sugar
- 1 cup of over-ripe bananas, mashed
- 2 eggs
- 1/2 cup yoghurt
- 1 3/4 cup wholemeal self-raising flour
- Preheat oven to 180°C. Grease a large loaf tin.
- Cream butter and sugar with beaters or a wooden spoon.
- Mix in banana, egg and yoghurt.
- Fold in sifted flour until well combined.
- Bake for 40 minutes or until skewer comes out clean.
- For a variation add in 1/2 - 1 cup of chopped nuts of choice, blueberries of choc chips.