Have you noticed how cheap bananas are getting at the moment? I got a couple of kilos the other day when they were SIXTY-NINE-CENTS a kilo! I freeze bananas if I can't eat them - so I knew they wouldn't be wasted but I needed a make-and-stash-cake.
What's is that you ask?
I like having a cake either cut up for school lunches or hubby's morning tea - or one whole wrapped in a good amount of glad wrap in the freezer. It's easy to pull out, defrost overnight, and ice in the morning. Perfect to take to a morning tea or for a last minute play-date. I love me a make-and-stash-cake.
I made this one in the food processor - it does make it a bit fluffy and I'm really pleased with how it turned out! Make it with beaters though if you don't have one - it will still work!
110g butter, at room temperature
3/4 cup caster sugar
5 medium bananas
1 1/2 cups self raising flour
1/4 cup of milk
1/2 tsp bicarb soda
Preheat oven to 180 degrees c
In your food processor, place the butter and sugar in the bowl, fix the lid and process until creamed. The butter will go a pale yellow.
Pour into a well-greased baking tin and bake for 40 minutes - test using skewer method.
|Isn't licking the bowl the best part?|
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