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Banana & blueberry cake recipe
10:05am Saturday 28th April 2012 in Too Many Cooks
ANITA TASKER rustles up an easy cake to use up those over-ripe bananas.
250 mls of sunflower oil
295g castor sugar
4 medium eggs
410g self-raising flour
1 teaspoon bicarbonate of soda
4 or 5 over-ripe bananas, mashed
Small punnet of fresh blueberries.
Pre-heat oven to 160C electric or Gas Mark 3.
Prepare your tin: You can use either a roasting tin which are usually a nice square oven-shelf size, or a round or square cake tin of 23cm. Grease and line the tin well.
Mash your bananas with a fork so they are all mushy! Then put all your ingredients (not blueberries) in a large bowl and beat with a wooden spoon (or if you have a hand mixer use that; or better still your food processor!) Beat for roughly two minutes.
The mixture will change colour and become all smooth and almost runny looking, don’t worry. Pour this lovely batter into your tin and then sprinkle the blueberries on to the batter, they will sink while baking.
Put your cake into your pre-heated oven. Leave it there for about one and a quarter hours until well risen and firm to the touch.
If you are not sure if it’s baked through, push a toothpick (or knitting needle) into the centre, it should come out dry not sticky. Leave in the tin for ten minutes until the cake shrinks from the sides of the tin, then carefully turn on to a rack.
Anita Tasker owns Pattacakes, the cafe, bakery and patisserie at Main Street, Welburn, near Castle Howard. Follow her on twitter @pattacakesshop