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.
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.