South Africa, being a former colony of Britain, is an odd country when it comes to our culinary history and heritage. We have influences from all over the world. Malay slaves brought us the sweet and sour flavours, the Portuguese brought the love of chilli and grilled chicken, the Dutch brought dumplings and deep fried pastries and the Brits brought us puddings and cheese. We love a good pudding here, hell, we even turn stale cakes into pudding down here.
This recipe isn’t for a pudding but I’ve seen it turned into one so many times by my fellow countrymen. Don’t throw out those old black overripe bananas, they’re perfect for making this recipe. Loaves are versatile and very forgiving to added things, so feel free to add nuts and cranberries or whatever else you’d like to the mix. The cake will still turn out awesome. Also if you find it looks a bit too plain for your liking, drizzle the top with some royal icing once it’s cooled down or garnish it with icing sugar. I prefer mine as simple as it is. In the restaurant well often cut it out into shapes and toast them to add texture before placing it on a dessert plate with other elements.
One of my favourite sweet loaves, especially served fresh out the oven with butter, you’ll never go wrong with it. This recipe makes one standard size loaf.
– 3/4 Ripe Bananas
– 1/3 cup Melted butter
– 1 cup Castor sugar
– 1 Egg
– 1/2 tsp Vanilla extract
– 1 tsp Baking powder
– (pinch) Salt
– 1 & 1/2cups Flour
1. Smash the bananas in a bowl using a potato masher. Mix in the melted butter
2. Beat in the sugar followed by the egg and vanilla.
3. Mix the rest of the dry ingredients together in a separate bowl.
4. Mix the dry ingredients with the wet ingredients and pour into a greased loaf tin.
5. Bake at 175°C for one hour or until a skewer or toothpick comes out clean when pushed into the loaf.