Bananas. I feel they should come with a warning – in three days this green, unripe piece of fruit will be a bruised, brown banana that no-one will want to eat.
At least, that’s how it is in my house, especially when the weather has the slightest hint of humidity.
Miss6, the fussy one, will actually eat bananas without complaint. So I buy them. Then her BFF at school will have apples at fruit break & she too insists on apples. Le sigh.
Hence today’s bake is a banana coconut bundt – thankfully I love baking with bananas. Both Miss6 & 8 had a hand in making this cake which gives you some impression of the degree of difficulty [ie – none. Super easy].
I found the recipe for this lovely, moist cake in my well-thumbed copy of AWW’S Quick Mix Cakes bake. The original used wholemeal flour but I used plain self-raising. I also reduced the sugar.
125g butter at room temperature, diced
2 teaspoons grated lemon rind
½ cup brown sugar
two large, over-ripe bananas, mashed with a fork
1 1/2 cups self-raising flour
1/3 cup shredded coconut
1 teaspoon bicarb soda
LET’S GET TO IT:
Preheat oven to 180C and spray a bundt tin with non-stick spray.
Place all ingredients except banana into bowl of electric mixer and beat on low until combined. Increase speed to medium until mix changes colour. Scrape down sides, add banana and mix briefly on low until incorporated.
Scrape into tin, place in oven and bake for 35 minutes / until a skewer comes out clean.
Allow to cool for 10 minutes before turning onto wire rack to cool completely.