A fruity banana cake you can enjoy with no butter, no oil, and with a minimum of calories, with characteristic flavor of this exotic fruit that appeals to most people and especially children.
A cake with a soft "buttery" flesh, like the banana that dominates the taste. The addition of the Cranberries add flavor and intensifies the sweetness.
A cake with a soft "buttery" flesh, like the banana that dominates the taste. The addition of the Cranberries add flavor and intensifies the sweetness.
| work: 00h:15' | time: 00h:50' | easy: |
Ingredients (8 servings)
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With a fork, mash the ripe bananas. |
 In a bowl mix the flour, the baking powder, the baking soda and salt. Add sugar and cream. |
In a separate small bowl break one by one the eggs and pour in the mix. Stir gently with a fork. Add the mashed bananas, vanilla essence and the Cranberries. Stir for a while, until the ingredients are well mixed. |
Grease a cake form lightly and sprinkle with flour. Pour in the mixture. It is a relatively thick mixture. |
 Bake in preheated oven at 180°C/ 350°F/ 4 Gas Mark for 35'. We test if cooked by sticking a knife blade in the centre of the cake. Remove from the oven and leave to cool on a rack, upside down. |
If we want to have that shiny texture, heat (make it warm) a tablespoon of honey with one tablespoon water and brush the cake.
