Tuesday, 11 March 2008

Banana Saucepan Cake


3 oz unsalted butter
3oz dark brown soft sugar
1 large banana or two small
6 to 9 oz self raising flour
2 free range eggs, whisked

Grease and flour non-stick loaf tin really well.

Place large saucepan on lowest heat possible and melt 3 oz unsalted butter in it.
Add 3 oz dark brown sugar and melt in together, stirring well till combined. Do not let mixture burn or boil. (Take care - hot butter and sugar burns!)
Remove from heat, place pan on heatproof surface and mash banana into mixture.
Then add 6 oz flour and whisked eggs, mixing well. Do not worry if mixture starts to curdle, add more flour. Keep adding flour to you hit a consistency of cake you are happy with, the drier the mixture the drier the cake.

Spoon mixture into tin, and cook in preheated oven, 175 Âșc for up to half an hour or so. Check cake after 15 mins to see if it is burning on top and not cooking through – turn down heat if this is case. Check with knife through middle of cake to test when cooked, if knife comes out clean cake is cooked.

Slide knife round sides and turn out onto rack to cool when cooked. Best eaten cold. Keeps well for a couple of days if kept in airtight container.

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