FLAT CHATPosted: April 12, 2012
I’ve been making this banana cake for years now and, yes, it’s always looked like this.
It goes without saying that it’s not one of those cakes you could put in front of the Master Chef judges.
As in, it’s not one of those cakes that prompts people to say, “Wow, she’s really taken this to the next level.
It’s always looked vaguely like one of those foam rubber overlays you could buy back in the day if your mattress was lumpy and you couldn’t afford to get a new one.
But it tastes really good and it’s quick and simple to make.
It also uses up one the banes of Nanna’s life: The Almost Putrid Banana.
I hate to think of the number of almost putrid bananas that have been mashed into this cake batter over 39 years, but I think it’s safe to say that Queensland’s on-going buoyant economy is partly down to me.
The recipe is from the first cookbook I ever bought: 500 Recipes for Families by Marguerite Patten.
It cost me 29 cents at Boans department store in Perth in 1973.
I was 20 years old at the time and possibly the world’s worst cook, so I’m not exaggerating when I say that 500 Recipes for Families literally saved my bacon (see page 9: Cooking Fried Bacon, and page 12: To Make Good Toast. Nanna didn’t have a toaster back then and had to cook toast under the grill).
Here is a picture of the book’s cover, which as you can see has taken quite a battering over the years (see page 19: Fried Fish).
Just in case you’re wondering, Nanna is perfectly capable of making cakes that elicit gasps of delight and wonderment.
Take for example this Chocolate Malteser Cake by Nigella Lawson, the recipe for which can be found by googling Chocolate Malteser Cake by Nigella Lawson (unless you have her book, Feast, in which case you’ll find it on page 283).
To be honest, I didn’t think Nigella’s cake was that flash in the taste department.
The icing is out of this world but that’s only because you have to spend half a week’s wages on a 400g jar of Horlicks, of which you’ll use exactly four tablespoons.
Marguerite Patten’s Banana Cake is actually far tastier, so here, without further ado, is the recipe.
MARGUERITE PATTEN’S BANANA CAKE
Makes 1 flattish 20cm cake
1 large, very soft banana (the almost-putrid black-skinned kind you find up the back of the crisper drawer)
90g caster sugar
90g soft, room-temperature butter
1 large egg
a big squeeze of lemon juice
125g self-raising flour
Preheat the oven to 180C.
Grease and flour a 20cm round cake tin.
Mash the banana with a fork.
Using a hand mixer, cream the banana, sugar and butter well.
Add the lemon juice, then beat in the egg.
Fold in the sieved flour.
Put the batter into the cake tin and bake for 30-35 minutes.
Let it cool for five minutes before turning out.
If you like you can ice the cake when it’s cold, using this quintessentially Marguerite Patten icing recipe: mix six tablespoons of icing sugar with 10 drops of lemon juice (that’s the equivalent of a good squirt).