Banana Cake

 I never fret when bananas are starting to ripen as it is a great excuse to whip up this cake - it is easy and tasty - kids love it and you feel good for not throwing away perfectly good over ripe bananas. 

This recipe has been updated to a "One bowl" Donna Hay version, as it is just too easy in that one bowl. Plus the olive oil replacing the butter is so much better - healthier, no wait time for softening, plus the cake is just so much more moist. 

My mum adored this cake, especially with chocolate icing on top! My favourite one to whip up is from the Chocolate roll recipe.

Pictured: Banana Cake

125m/ ½ cup light olive oil
1 ½ cups/ 265g brown sugar
2 tsp vanilla essence
3 eggs
4 medium bananas, mashed (approx 1 ½ cups)
1 tsp ground cinnamon
1 ½ cups/ 225g self-raising flour

Preheat oven 180 C. Prepare a 22cm cake tin by lining with baking paper.

Grab that large bowl, and mash the banana.

Add the oil, egg, vanilla, sugar and mix well to combine.

Add the flour and cinnamon. Fold or mix in gently.

Bake 45 minutes - test cake is ready by inserting a skewer, if it comes out clean  the cake is ready.

Optional -  add icing, either a cream cheese or chocolate icing - refer to the Carrot cake or Chocolate roll recipes. 

Serves 8- 10

2 cups mashed banana