banana prune cake

If you are wondering why this cake looks rather dark, it is because I added brown sugar instead of castor sugar. The substitution with brown sugar also made the cake less sweet, otherwise banana cakes tend to be a little on the sweet side especially if you use overripe bananas.

The secret to a delicious banana cake is the use of overripe bananas. Overripe bananas are more flavourful and very sweet.

INGREDIENTS

6 overripe medium-sized bananas

1/2 cup pitted prunes

1 tsp ground cinnamon

3 1/2 cups plain flour

1 1/2 tsp salt

2 tsp bicarbonate of soda

1/2 tsp vanilla essence

3 cups brown sugar

1 cup vegetable oil

1/3 cup water

3 eggs

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Sift and flour a 9" round cake pan. Set aside.

3. Mash the bananas using a fork until well blended. Set aside.

4. Use a pair of kitchen scissors and roughly cut up the pitted prunes in a bowl. Set aside.

5. Sift the ground cinnamon, plain flour, salt and bicarbonate of soda in a bowl. Set aside.

6. Mix the vanilla essence, brown sugar , oil and water in a mixing bowl using an electric mixer.

7. Add the eggs, one at a time, beating well with each addition.

8. Add the bananas and prunes and mix well.

9. Fold in the flour mixture using a wooden spatula and stir until the flour mixture disappears into the batter.

10. Pour the batter into the prepared pan.

11. Bake for 35 to 40 minutes or until a skewer inserted in the middle of the cake comes out clean.