Well, at least 2! I had made a banana bread and a banana cake a couple of weeks ago, and my sons had declined the bread but eaten the cake. And they were right - the bread had not much flavour.
So, yesterday, with many very ripe bananas to hand, I decided to make 2 banana cakes.
One is a recipe from Maureen Simpson, a well-known Australian cook from many years ago (she used to be heard on the ABC radio), and the other one was the one I had made a couple of weeks ago.
It turns out that the only difference between the 2 was the number of bananas!! Maureen Simpson asks for 2, whereas the other cake asks for 3. And three is definitely the way to go!!! I overdid it (is that surprising!) as the second recipe asks for 3 bananas or 'just over a cup full of mashed banana'. And I had well over a cup! But the truth is, the more banana the better the flavour. The drawback is that it makes for a very moist cake that gets more and more moist as the days go on. The answer to that - eat it fast!
It's often difficult to find a good banana cake, but this is one is fabulous!
Banana Cake - adapted from Maureen Simpson
3/4 cup castor sugar
1 teaspoon vanilla extract
1 1/2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon bi-carbonate soda
3 bananas (just over 1 cup when mashed)
1/4 cup milk
Preheat oven to 180oC. Grease a ring tin or mould.
Cream butter and sugar till light. Add vanilla, then each egg, beating well between eggs. Add mashed bananas.
Sift flour with baking powder and bi-carb, then fold into banana mixture. Add milk and stir. Turn into ring tin or mould, and bake for 45 minutes or until it shrinks away a little from the edges of the tin.
Cool in tin 15 minutes before turning out onto a cake rack. Serve as is or ice with lemon icing
1 cup icing sugar
1 tablespoon lemon juice
1 tablespoon melted butter
Place icing sugar in a bowl and stir in lemon juice. Add melted butter and stir. Add a little hot water to the dish where the butter was, and pout it little by little into the icing sugar mixture, until you had a spreadable paste. I like it quite thin on a banana cake, as you can see from the pictures below.