Lazy bakey cakey

So. I collected 3.6 smallish (for Australian) bananas to sit on the table.

Made a chocolate cake using two of my housemate's eggs. That she bought from the supermarket. Chook eggs. And some of her cream for the icing (about 2tbsp worth, because it was a ganache that I wanted to set but not be straight chocolate that would fall off when you try to eat it). And a college neighbour's loaf tin.

The 3.6 bananas were now the perfect spottiness.

What would you do?

I know you can freeze peeled bananas, but they're sort of weird when you thaw them. All the water comes out and they look, well, strange.

I wasn't going to steal any more eggs - in fact, didn't really want to use them because they are evil cage eggs.

The solution, of course, was to make another cake: marvellous, amazing, incredible eggless banana bread, courtesy of Archana's Kitchen.

Deliciously ugly.

It's not quite like anything else. Quite dense, strong/bright sort of flavour, slightly chewy crust with a slight sticky date flavour. Excellent warm. Probably not for the faint-hearted sponge lovers (don't get me wrong, I like a good sponge) or those who don't like banana.
Actually, what I mean by calling it a 'bright' flavour is that it's got character to it, a bit of bite. Bold flavour, that's the word. It reminds me thus of pisang goreng in Java, where the bananas are sweet and a little bit sour, like a still-firm mango.

So recipe for eggless bananana bread, based on Archana's:

• 1.5 cups flour
  
• 1/2 to 3/4 cup sugar of some description (I used raw)
  
• 1.5 teaspoons baking powder
• 1/4 cup melted butter (~60g)
• 1 cup mashed banana
  
• 1 cup yoghurt (I used milk mixed with vinegar)
• 1/4 cup rough-chopped nuts, seeds, or weapons of your choice
• 1 teaspoon vanilla essence (I had none :( )
  

You know what to do! Mix it all together
(instructions:
Combine melted butter with sugar, mix till smooth.
Add the sloppy ingredients (banana, yoghurt, vanilla), mix around a bit.
Add the other stuff and mix through, trying not to overmix unless you feel like a rubbery cake.)and bake in a prepared vessel at 180C/350F until cooked. Depending on the tin, probably 35-50 minutes or so. Be aware that it's quite moist, so will leave evidence of itself on any testing implement, but not huge amounts of thickened batter.