This is a delicious cake that is an adaptation of a banana cake recipe from the Commonsense Cookbook I was given by my sister last year. This is my favourite cookbook and the recipes and resources in it are exceptional. I love this cake and it is really tasty with a fruit flavoured tea or a strong black coffee.
I made this cake whilst working from home recently, something I’ve started now that semester has wound up. With less for me to actually ‘work’ on on-campus I now have the chance to multi-task & baking is a great excuse for a break.
125g Butter ( I use Nuttelex lite)
1/2 cup caster sugar
1 tsp vanilla essence
1 cup mashed banana
1 pear sliced thinly
handful of raspberries, fresh or frozen
1 tsp bicab soda
1/2 cup skim milk (2%)
2 cups wholemeal self-raising flour
preheat the oven to 180 C
Mix the butter with the sugar until creamy and add the eggs individually. I don’t fuss about premixing them but you can if you wish.
Follow this with the vanilla essence and the fruit and beat until combined.
After dissolving the bicarb soda into the milk mix the milk and flour in alternately until both are completely combined.
Spoon this into a greased and floured tin, again I don’t fuss with adding parchment to the base as it is wasteful and unnecessary if you remove the cake from the oven and take out of the tin within 5 mins of cooling. I do this by placing the airing rack on the top of the cake and then flipping it to allow the bottom of the springform tin to loosen and come away perfectly.
Bake for 1 hour or until a knife comes out clean.
You can ice this cake with butter frosting if you wish but I like leaving it au natural or sprinkled with icing sugar and served with raspberries and fruit tea.