Cooking with american cup recipes is relaxing - with the Junior Gingerbread's joining in it makes life really easy. So, why not slot this recipe into your mental library of something quick to stop wasting bananas. Oh, and this works with defrosted frozen bananas as well - so if you have a lonely overripe one in the fruit bowl, pop it in the freezer in chunks and add to it until you have enough.
3 to 4 ripe bananas, mashed
1 1/2 cups of self-raising flour
1/3 cup melted butter
3/4 to 1 cup light brown sugar (I always use the smaller amount)
1 egg, beaten
1 tablespoon sherry (optional)
1 teaspoon vanilla essence
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Or 1.5 teaspoons of mixed spice instead of the above two
Oven temperature 180c.
Use a fork to mash the bananas. How mushy you make them is up to you. I like mine reasonably coarse. In another bowl mix the egg, vanilla essence and sherry.Once that's done everything else is done using a silicone spatula or wooden spoon.
Add the liquid ingredients to the banana and mix.
Next stir in the flour and spices.
Do not over mix as this is what can make banana cake rubbery.
Tip into a greased loaf or round cake tin and bake for 50 minutes or until your skewer comes out clean.
Adapted from here.