I had an excess of very ripe bananas in my kitchen recently - bought for another recipe and it then turned out that I didn't need quite as many as I had thought I would. It had got to the stage of being able to enter the front door of the house and the banana smell hit me - I didn't even need to go into the kitchen! It was time for the bananas to be used up in cake.
And although it's not blueberry season here in the UK yet, and won't be for a number of weeks yet I imagine, it must be blueberry season in Spain because the imported blueberries in the supermarkets are now being discounted from their expensive winter prices to something approaching affordable. After such a long time without soft fruit it is a treat to buy them to savour. A few remaining ones found their way into this cake.
Blueberry Banana Cake
90g butter, softenend
120g light muscovado sugar
2 medium eggs
1 well ripened banana, mashed
150g self raising flour
demerara sugar for sprinkling
- Cream the butter and sugar until light and fluffy.
- Add the eggs, flour and banana and beat well until combined.
- Spoon into a lined 8" (20cm) cake tin (I used a preformed liner) and dot the top with the blueberries.
- Sprinkle with demerara sugar and bake for 35-40 minutes until a cake tester comes out with only a few crumbs sticking to it.
- Allow to cool.
Really, really delicious. I love the combination of bananas and blueberries and this cake was a complete hit, both with me and with my work colleagues too. I sometimes find that banana cakes can be (bear with me, as this sounds slightly dim) overwhelmingly banana-ry. I do enjoy eating bananas, and like their flavour, but the flavour of a banana loaf can sometimes be almost too intense, and the texture verging on wet rather than moist and light. This is a different kind of banana cake; a banana containing cake. The moisture from the banana is there, but the cake is light and the flavour is more subtle, whilst still being present. The blueberries add a welcome burst of juicy fruitiness and their own subtle flavour isn't too overwhelmed by banana. I think I'd fold through an additional handful of blueberries into the actual cake batter next time, to see if they float or sink. Oddly, the little strands of red that you usually get in banana cakes were absent here, perhaps there wasn't enough banana for them to be noticeable, or perhaps it's to do with the composition and maybe pH of the cake. Who knows, and to be honest, when it's this delicious who really minds anyway!
A perfect balance. Here it's all about the cake; with a lovely crunchy demerara sugar topping no icing is necessary. I can see more cakes like this on the horizon and I'm sure it would work well with raspberries too. I'm entering this into Javelin Warrior's 'Made with Love Mondays' promoting making things from scratch. Well, not only is this made from scratch, I've made the recipe up too!