Unexpectedly delicious cake

You know that feeling when you just fancy baking something easy and uncomplicated?

We had some overripe bananas in the fruitbowl that kept staring at me; I really don’t like to eat them like this, and they kept being overlooked but they are perfect for baking.

I used:

500g of bananas, weight without the skin, chopped coarsely

155g semolina (would have preferred quick cook polenta but this was all I had)

125g unsalted butter, soft

150g demerara sugar

150g plain flour

1 tsp bi-carbonate of soda

1/4 tsp salt

1 tsp cinnamon

2 medium free range eggs

250 natural yoghurt (I like Yeo Valley)

small handful of chopped walnuts of flaked almonds

This is what you do:

1.Pre-heat the oven to 180C.

2. Line and butter a 23cm diameter spring form, lightly dust with flour.

3. Combine the flour, semolina, cinnamon and bi-carb.

4. Whisk the eggs.

5. Cream the butter with the sugar until it is very pale and the sugar has been absorbed (use a handheld mixer or food processor).

6. Add the eggs, bit by bit, making sure it has been absorbed by the sugar/butter mixture before you add more.

7. Add the flour and yoghurt in about 4 batches, alternating between flour and yoghurt, mixing very lightly with a large spoon or plastic spatula. Be careful not to overmix!

8. Add the chopped banana, again mix with a very hand, until just combined.

8. Pour into the prepared tin and sprinkle with flaked almonds or walnut.

9. Bake for 1 hour: check after 45 minutes that the top is not getting too dark, otherwise cover with a piece of  foil.

10. Let the cake cool in the tin for about 30 mins before transferring to a wire rack.

Because of the high banana content, this cake goes off very quickly. Keep in the fridge and bring to room temperature before eating.

Very nice with a cup of very strong, black tea! I like Yorkshire tea.

Monique

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