This is a really quick and easy recipe, which tastes great no matter whether you are gluten-intolerant or not. No funny grainy textures or anything, just beautifully soft, moist bananery yumminess!
I find it’s better if cooked the day before you eat it for some reason. I love having a few recipes like this up my sleeve as it’s great if you’ve got a busy day ahead but are expecting visitors. A homemade cake is always better than a shop-bought one in my opinion.
Set oven to 180 degrees.
80g Golden Caster Sugar
2 medium-size over-ripe bananas
1 large egg
80g melted unsalted butter
110g Doves Farm self-raising flour (GF)
(You can buy Doves Farm flour in most UK supermarkets or buy it online here.)
This feeds 6-8 people (I tend to make small cakes that are eaten quickly, this way we don’t overindulge) and I use a lined baking tin (mine is 24cm x 14.5cm but you might be better off with a smaller one if you have one).
First peel and mash the banana (I use a potato masher as it’s quicker than using a fork).
Add the sugar, melted butter and egg. Stir to combine.
Lastly sieve in the flour. (If your bananas are bigger than mine and the mixture is really runny, you might need a little extra flour).
Pour into a lined tin.
Place on top shelf (otherwise it may not brown) of pre-heated oven for 35-40 mins.
That’s it! You can eat it that day but I much prefer to let it cool, then wrap it in foil and have it the next day – the flavour seems more bananery this way.
Enjoy with a nice cup of tea and a few friends (or on your own if you don’t want to share!).