This is one of my favourite cakes. Bananas never go to waste in my house because I use them for this recipe. If I want to make the cake later, I just freeze the mashed bananas and defrost them before baking. This cake is wonderfully low in fat as you only use 1/4 of a cup of oil for quite a large cake.
I enjoy this delicious cake with coffee or some green tea. My partner loves it with a glass of cold milk.
3 cups of all-purpose flour
1 1/4 cup of sugar
2 tsp of baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp dried ginger
4 mashed ripe bananas
3/4 cup applesauce (you can use oil if you have no applesauce but I recommend applesauce)
1/4 cup rapeseed oil
a handful of dried cranberries
Preheat the oven to 180C/350F
In a bowl mix all of the dry ingredients: flour, sugar, baking powder, salt, cinnamon, cardamom and ginger. Once well mixed, add eggs, bananas, applesauce and oil.
With a spatula mix until blended and there are no more pockets of dry flour. The dough will not be completely smooth but that’s ok. At the end add cranberries and mix.
Line a large baking tray with baking paper or prepare in whatever your preferred way is and pour the dough over.
Bake for 1 hour and check with a cocktail stick.
Depending on the exact size of eggs and how watery the applesauce is, it is possible that the stick will not come out clean yet. If this happens, bake for another 10 minutes or until it does come out clean.
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