The Origins of Banana Cake and How to Make It
A Look at the History of this Teatime Treat and a Foolproof Recipe
Aug 14, 2009
The Australia and Pacific Science Foundation recently found evidence of banana plants growing in Papua New Guinea since 5000 BC and Alexander the Great documented his tasting of them in the Indian Valleys in 327 BC. Despite the opinion that bananas were unheard of in Europe during the Middle Ages a preserved banana skin has recently been found in an archaeological dig in London, dating back to the mid-fifteenth century. It seems that this tropical fruit was more widespread than previously believed.
We have been eating bananas all over the world for thousands of years and yet the first record of us baking with them appears in Pilsbury’s Balanced Recipes of 1933. Banana Cake (and Banana Bread, baked in a loaf tin) has become a firm favourite for families over the years. It is economical, uses basic ingredients and is a delicious way to make the most of bananas that have over-ripened in the fruit bowl. When bananas are used in baking, their warm, sweet scent infuses into the entire cake, and indeed out into the kitchen.
Bananas are nutritious. They contain no fat, but their sugar easily converts into energy. They also contain magnesium, selenium, iron, vitamins and are low in sodium. Adding dates increases the fibre content of this cake, making it ideal for breakfast as well as any other time in the day.
Banana and Date Cake Recipe
Ingredients:
- 8oz self-raising flour
- 4oz butter
- 5oz caster sugar
- 1 lb bananas (about two or three), peeled
- ½ teaspoon salt
- 2 eggs
- 6oz rolled, chopped dates (optional)
Method:
- Preheat oven to 180C.
- Mix the butter, sugar, eggs,flour and salt in a large bowl. Mash the bananas and stir into the mixture and then add the dates.
- Spoon into a 23cm square cake tin and bake for about 20-25 minutes or until a skewer comes out clean when inserted.
Cool on a wire rack and cut into small squares. Dust with icing sugar before serving.
Variations on the Recipe
- This is a great way to use up any over-ripe bananas, but resist the temptation to add more than the recipe states. Bananas give the cake its moistness and adding more than the amount will result in a stodgy and soggy cake.
- Add a splash of rum flavouring for Pirate’s Banana Bread!
- Experiment with different dried fruits. For example dates could be substituted for raisins, apricots or chopped cherries.
- Substitute half the caster sugar for golden caster sugar for a slightly more rich and toffee-like taste.
- Instead of cooling, try serving warm with custard for a fragrant and comforting pudding.
A wholly versatile cake for any occasion!
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