Another re-post from doublejoint. Keeping the commentary this time :)
I hear you have some overripe bananas, so I'm sharing my banana cake recipe. It hales from my childhood--I think I had some at my friend's house (age 5? 6?), and Mum made sure to get the recipe, and it's been made hundreds of times since.
I made another one of my own last night, after finally purchasing a thermometer for my increasingly decrepit oven. The first time I tried to use the oven after I moved into this house, the temperature knob came off in my hand; another time when I opened the door the glass panel on the front fell right off (it's since been repaired).
At one point a few months ago I tried to cook a honey and spice cake, but within about 15 minutes of being in there the top had started to burn while the bottom remained liquid; by the time it was no longer raw I had to saw 2 inches of charcoal off the top of it.
So, upon installing the oven thermometer, I discovered that ~160°C on the thermometer = ~120° on the dial. Thus I was able to set it accordingly, and lo and behold, my banana cake turned out awesome
. I forsee more baking in my future.
At any rate, here's the banana cake recipe. Measurements are Australian (I believe there's a slight difference in US/Aus cup & spoon sizes, I'm not sure how we compare to European measurements).
The cake itself is rather 'mild' for a cake, I suppose--leaning towards banana bread, but I think a bit too soft and sweet for that. But not too sweet for my tastes! It doesn't need to be iced--the browned top sort of caramelises deliciously, it really is just perfect as it is. But don't make the same mistake I did and take it out of the pan too soon--I ended up peeling the top and
the bottom of the cake off because I didn't let it cool for long enough. (On plus side, it meant I got to eat all those delicious scrapings aaall at once.)( Read more... )