I really needed to use up some bananas tonight but I also really needed to use up an aubergine and some mozzerella. I wanted to make the layered aubergine/mozzerella bake but that would mean I couldn’t make the banana loaf cake due to them both using the same baking tin. After recalling the words of many a cook book, i.e. never tamper with a baking recipe, I decided to see what happened if I made the banana cake in muffin cases.
This follows this recipe for banana cake from the Guardian. I used two very ripe bananas so increased the baking powder to 3 tsp. I also only sieved the flour, baking powder and spices once because I couldn’t be bothered and I used the all-purpose handblender rather than any whisk (attached or otherwise). The key difference, however, is in the actual “getting it into the oven” stage. In my version this reads:
Put the muffin cases into the muffin tray.
Spoon 6 tsp of the mix into each muffin case.
Bake at 200C for approx. 20 minutes.
I’m the first to admit that, technically, these are just more elaborate muffins than my usual rough muffin mix. I’m fairly sure this would also be an excellent light loaf cake as well. Now I need a recipe for Jamacian ginger cake…