We don't have these trees in Melbourne.
Having changed location this year, it's taking a little while to get settled in. Moving creates different kinds of crises, and incurs cake-making.
And I have finally DONE IT, made a banana cake that really pleased me. (It's not really the first time, but as I haven't followed an exact recipe for banana cake in a while..)
Banana cake as it should be:
Because an anonymous flatmate (I don't know who) felt the love to cover it.
After one day, this is how it should look:
This is how I know it wasn't just me. It is good. This is the word of the Melbourne flat.
While I didn't have the book in front of me, I did use a recipe that comes from a book. I'm sure the lady who put it in there won't mind me sharing.
BANANA CAKE from the Boort Fiesta Cook Book
3 overripe bananas, mashed
1 cup sugar (this is too sweet for me, I use 2/3 cup)
1 tsp vanilla essence
1/2 tsp bi-carb soda, dissolved in 2 tbsp milk
1 1/2 tsp baking powder (ish)
1 1/2 cups flour
handful of sultanas and walnuts
Cream butter, sugar and vanilla. Add egg, beat til smooth.
Add everything else. Make sure it's all mixed together, without beating the life out of it.
Bake at 180 C for about 50 minutes, depending on your oven and the tin you're using.
At home (yes, it's a Mum recipe) we use a biggish loaf tin. Here I used the only tin I have, which is in fact not mine or even a resident in my flat, but is a borrowed tin. It's round. It was a HUGE SUCCESS.
I didn't have walnuts, but this meant I got to use up some cashews/pepitas/sunflower seeds that weren't going to get eaten. Toasted them in the preheating oven and chucked them in at the end. Yum!