On a recent shopping trip I stocked up on low sugar sweetened condensed and I also had a bunch of slowly over ripening bananas on the kitchen bench. Can you see where Im going with this? There was a match made in heaven here, I just knew it. Add a little self raising flour and you now have the worlds easiest banana cake. Its rich, moist, bananary and fabulous. Egg, oil and butter free.
I served a slice of this toasted and topped with ricotta, blueberries and a drizzle of maple syrup. I’ve also immensely enjoyed a slab of this cold, at my desk at work, after unwrapping it from cling film! Either way – its equally delicious.
I think you will be blown away by this recipe. Its as easy as they come. Do let me know what you think.
- 5 bananas mashed
- 1 tin condensed milk
- 2 1/2 cups self raising flour
- Preheat oven to 180 deg C. Grease a loaf pan.
- Place all ingredients in a bowl and mix together until well combined
- Pour into a baking tray.
- Slow cook on high for about an hour - check at 45 mins. If still wobbly in centre, continue cooking.