Banana Cake

[frangipani]

(adapted from here)

Ingredients:
170g self-raising flour
150g raw cane sugar
1tsp baking powder
1tsp sodium bicarbonate
½tsp salt

3 very ripe large bananas
1tbsp lemon juice
2 large eggs, at room temperature
150ml canola or vegetable oil
1tsp vanilla extract
a pinch of ground nutmeg, as hefty as you like

1. Preheat oven to 160°C. Grease and flour a medium loaf pan.


2. Sift flour with baking powder, sodium bicarbonate and salt.


3. In a large bowl, mash the bananas with the lemon juice. Add in the eggs, vanilla extract and oil and beat with a fork until well blended.


4. Mix the flour with the sugar and ground nutmeg in a separate large bowl with a whisk. Make a well in the middle. Pour in the banana mixture and fold gently until combined.


5. Pour batter into the prepared loaf pan and gently tap on the table surface to remove large pockets of air.


6. Bake in preheated oven for 45 minutes to 1 hour.

Notes: I used metric measuring spoons throughout the recipe. Raw cane sugar can be substituted with ordinary caster sugar. Brown sugar works, too. The cake has a soft, somewhat crumbly texture -- it is essential for all ingredients to be at room temperature for the cake to rise properly, though it'll still be tasty even if you ignore this!