I also refer to this cake, as my “contingency cake”. I bake these when the bananas are on the verge of being binned, then freeze for morning teas at work.
Ingredients:
2 cups plain flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brown sugar
1/2 cup caster sugar
1/2 cup butter
2 eggs
1/2 cup sour cream (or full fat yoghurt – gives a slightly different texture)
3 bananas – mashed
1 cup strawberries – chopped
1 tsp vanilla
**options*** demerara sugar
1. Oven 170 deg C – grease 1 large or 2 small loaf tins
2. Combine flour, baking soda and baking powder
3. cream butter and sugar
4. add eggs, vanilla, sour cream and bananas, mix thoroughly
5. fold in strawberries
6. fold flour into wet ingredients, mix well
7. Pour into loaf tin
8. bake 50-60mins (large tin) or 45-50mins (small tins) or until skewer inserted comes out clean.
9. Cool 10 mins in the tin then turn out and cool on a wide rack.
**optional** sprinkle top of cake with demerara sugar before baking.
**alternatives** tinned pie apples, diced dried apricots, cinnamon.
