This is a great way to use up bananas that are overripe.
It’s nice and easy to put together, and comes out lovely and moist – a good keeper for camping. Store it in an airtight container so it will keep – if it survives people’s greed.
- ½ cup (125g) butter (softened, not melted)
- ¾ cup sugar
- 2 eggs – beaten
- 3 ripe bananas (medium size) – mashed
- Prepare your cake tin or loaf pan by lining with baking paper.
- Preheat your oven or camp oven to 180°C (350°F).
- Place the butter and sugar in a bowl and mix until creamy.
- Add the eggs to the creamed mixture a little at a time and mix until well combined.
- Add the mashed bananas and mix to combine.
- Add the flour and salt and fold through.
- In a separate bowl mix the milk and bi-carb soda, and stir to dissolve the soda. Then pour into the cake batter and fold through until mixed well.
- Spoon evenly into the prepared cake pan or loaf tin and bake in a moderate oven 180°C (350°F).
- Or place on a trivet in a preheated camp oven. I’ve also found a ‘heat diffusing mat’ placed on top of the trivet works well to help stop the bottom of cakes, scones, etc, burning.
- Bake for approx. 45 mins or until cooked and then remove from the tin and cool on a wire rack.
- Can be iced if you like.
For more tasty ideas, visit 4X4 Australia's Bush Cooking recipes.