Earlier today I was contemplating what to do with the bunch of mostly black bananas sitting on the bench. Clearly I was not going to have much luck convincing anyone to eat them. Cake on the other hand is happily devoured by all in this house with no contriving on my part. Okay, so banana cake it is!
This is a delicious recipe, the cake is super soft and moist. It is refined sugar free and packed with goodness. The kids have put their stamp of approval on it. It tastes better the next day and makes a great lunchbox filler.
4 ripe bananas
1 Cup of coconut sugar
2 Teaspoons vanilla extract
1 1/2 Cups of self-raising flour
1 Teaspoon of bicarb soda
1 Teaspoon cinnamon powder
Put bananas, butter/oil, eggs, sugar and vanilla into Thermomix or food processor and mix to combine. Add the flour, bicarb and cinnamon and mix for a minute or two until combined well.
Line a cake tin with baking paper pour cake mix into cake tin and allow to sit for 30 minutes.
Bake the cake in a preheated oven at 180 degrees for approx 40 min until skewer comes out clean.