When my bananas are so ripe they can get out and walk from the fruit bowl I figure I need to take action. That action is usually to bake something but if I don’t have time I stick them in the freezer in their skins. At any given time I usually have 3 or 4 black bananas sitting in my freezer (this drives my husband mad by the way). When defrosted they are slimy and syrupy but don’t let that put you off. They yield the most intense, toffee-ish, banana-y flavour that makes the best kind of cake.

Today was the day that I would help my most recent collection of over-ripe beauties achieve their destiny. This is a simple banana sponge cake for after dinner and to last into the week. Sweetened with agave nectar and sprinkled with slithered almonds at the end for some nutty loveliness.

4 ripe bananas (peeled and mashed)
3/4 cup agave syrup
3/4 cup sunflower oil
3 eggs
2 cups Dove’s Farm self-raising flour
2 tbsp ground almonds (optional)
2 tbsp slithered almond (optional)

Preheat the oven to GM 4.
Beat the agave syrup and oil together for a minute or two.
Add the self raising flour and beat for another minute.
Beat in the eggs one by one.
Finally fold the mashed bananas through the batter with the ground almonds.
Transfer to a cake pan and sprinkle with the slithered almonds.
Bake for 25 mins or until done!

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