3 ripe bananas (if the bananas are small, use 4)
1 cup sugar
½ cup cooking oil (canola or sunflower)
2 cups self-raising flour
½ teaspoon salt
1 teaspoon cinnamon or mixed spice (optional)
Butter or margarine for greasing the
1 cup chopped walnuts or choc chips (or a mixture of both, but no more than 1 cup)
Let’s get cooking
Turn on the oven and set to 180°C. Grease a medium sized cake tin with butter or margarine.
You can use a round cake tin that is about 23 cm (9 inches) across, or a loaf tin that is about 23 cm x 12 cm (9×5 inches).
In a big bowl, mash the bananas really well, getting out as many lumps as you can (to mash the bananas, you can use a fork, a potato masher, or even electric beaters).
Add the sugar, oil and spices to the bananas and mix together well with a large spoon.
If you are adding walnuts or choc chips, add them now.
Gradually mix in the flour and salt. Don’t beat the mixture too much – just stir until the flour has mixed in (if you beat the flour too much, the cake may not rise very well).
Pour the cake mixture into the greased cake tin. Make sure the mixture is spread evenly in the tin.
Bake in the oven for 40-45 minutes. You will know the cake is ready if you put a skewer into it and it comes out clean (with no uncooked cake mix stuck to it).
Take the cake out of the oven and let it cool for about 10 minutes before turning it out of the tin.
Lovely on its own, or spread with butter.