Day Twenty-Nine: Banana Cake (11 July)

My ‘famous’ banana cake, or so it was called by a colleague this afternoon, after I distributed it in the office. Easy to make, perfect for using up over-ripe bananas (when bananas cost between ten and twenty pence for a dozen, buying anything less than twelve just seems cheap), and with the added benefit of impressing colleagues, friends and neighbours, who are not so used to baked goods.

I can’t remember where the original recipe came from, but I’ve made it enough times (and even given lessons on its preparation) that I’m going to call it my own.

Bangladeshi Banana Cake

Heat oven to 175 C. Grease 9 x 5 loaf pan.

Mix 1/3 cup oil (or 1 cup butter if you have that luxury) with ¾ cup sugar. Add ½ tsp salt, 2 eggs, 1 tsp vanilla, 1 ½ cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon and mix well. Mash three to four large bananas (or six to eight bananas Bangladeshi size), and add to mixture. Mix well. Mix in raisins, cashews, peanuts, homemade crystallised ginger (I had a moment of inventiveness once) or whatever else you have.

Pour into greased pan and cook for 40 to 50 mins or until a knife comes out clean. Hope the electricity lasts long enough for the cake to cook. Cover as soon as removing, to keep out of reach of ants. Serve with pride.