I like cake, probably a little too much.  I enjoy everything about it, from selecting the recipe and ingredients to making, baking and eating it.  But I particularly love sharing it with family and friends.  Cake is wheeled out for celebration, commiseration and comfort.  A slice of cake shows that you thought of someone.

As p/hop celebrates its first birthday it felt only right to bake a celebration cake and this is what I would like to share with you.

P/hop Banana Cake

125g unsalted butter, melted
150g sugar
175g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1//2 teaspoon salt
2 large eggs
1 teaspoon of vanilla extract
4 very ripe bananas weighing between 300-350g without skins

Pop a paper liner in a loaf tin (I don’t get on with the silicone ones) and set the oven to 170°C/Gas 3.
Melt the butter gently and set aside to cool slightly.
Weigh the flour then add the baking powder, bicarb and salt combining thoroughly.
Using another bowl, mash the bananas to a pulp.  The more mashed the better.
In a large bowl weigh the sugar and add the cooled butter beating well.
Into a jug or small bowl crack the eggs and beat lightly with the vanilla extract.  Add this mixture, half at a time to the sugar and butter beating thoroughly.  Then add the banana.
Sift the dry ingredients into the wet a third at a time, combining gently but thoroughly.
Pour the batter into the tin and bake in the centre of the oven for around an hour.  I usually check after 50 minutes and see how it is doing.  A cake tester or toothpick inserted into the centre should come out cleanish when it is cooked.
Leave in the tin to cool for about 15 minutes before popping it on a rack.
Eat as preferred, thick or thin but preferably shared with family or friends.
Enjoy!

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Mmmmm, cake. Thank you Knittingtastic. You can read more from Knittingtastic here.

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