This recipe is in Apples for Jam from my friend Alexia. Lately I have been leaving out the eggs & reducing the sugar a bit. I bake it for slightly less time. I love it like this also! It seems this cake is indestructible. A friend makes it with light olive oil or vegetable oil instead of butter. On the last time I made it I had only 2 bananas. That is the beauty of this recipe - you can do anything to it & it is still works & is GREAT!
125 g butter, softened
150 g dark brown sugar
3 medium bananas
1 tsp vanilla extract
1 tsp ground cinnamon
250 g all-purpose flour
1 tsp baking powder
a couple of good pinches salt
¾ tsp bicarb of soda
3 tblsp warm milk (of your choice)
Heat oven to 180'.
Butter & flour a 30 x 11 cm loaf tin.
Mash the bananas on a plate with a fork.
Cream the butter & sugar together in a wide bowl until smooth with electric beaters. Whisk in the mashed banana, vanilla, cinnamon & salt. Sieve in the flour & baking powder & whisk to combine. Mix the bicarb of soda into the milk & whisk in to combine.
Scrape out into your tin & bake for about 35 minutes till golden on top & still with a fudgey inner texture. Remove to cool before turning out.