Sometimes, we struggle to consume all the fruits in our fruits basket.
In our household, banana is one of the unpopular one. It is so rich in vitamins and very handy for snack, but my boys are not so keen of its texture.
In summer, I simply freeze it when it is getting too well ripen. You can make a very healthy ice lollies without adding any sugar. If you blitz in a food processor after leaving it out about 15 minutes, you can make very nice soft ice cream, too. In fact, we like this banana ice recipe the best.
I tried banana bread and muffins, but quite often they turn out too rich in fat and sugar. They tend to become too dense, too.
I experimented with sponge cake and this recipe was very well received. I even got an approval from my younger son who is a very fussy eater.
for 15cm round cake tin
1 (120g) banana, well ripen
50g unsalted butter, softened at room temperature
3 egg yolks
40g almond powder
70g all purpose flour
3 egg white
1. Mash banana. Cream butter and sugar(1) and add banana. Add egg yolk one at a time and combine well. Add almond powder. Shift flour and add to the mixture. Stir lightly until combined.
2. Beat egg white and sugar(2) until stiff. Add to the banana mixture and stir lightly.
3. Pour the mixture into a cake tin and tap the base to release excess air bubbles.
4. Bake at pre-heated 180C (340F) oven for 20 minutes.
Easy! It is moist, light and delicious.
I have a feeling you could omit butter all together for low fat version. I would like to try that next time.