The bananas were over ripe – just right for baking but there weren’t quite enough for a Banana Cake
I did have some stewed apple though so used that to top up the banana.
The result tasted as the usual banana cake does but was a bit lighter and moister in texture.
That got me wondering if I could substitue stewed apple for all the banana.
I added cinnmon and mixed spice as well, and it was delicious.
Spicy Apple Cake
125 g butter 1 Cup sugar
2 large eggs 1 generous cup stewed apple
2 cups flour 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon mixed spice
1 teaspoon cinnamon
Cream butter and sugar until light and fluffy.
Add mashed egg and mashed bananas & beat well. (don’t worry if mixture curdles).
Fold in sifted flour, baking powder, baking soda, spice & cinnamon.
Cook in 20cm greased tin 130 degrees for 45 to 60 minutes.
When cool ice with cinnamon icing.
Homepaddock 
yummy! I find that as bananas go off to drop them in the freezer and then defrost when needed for cakes or even banana smoothies. Be warned it will drive the significant other in your life insane once they start taking up half the freezer.
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Stef – Yep, I know that trick with bananas. Other parties here also seem to have other priorities for freezer space but are happy to eat the cake & muffins which are made with the excess fruit 🙂
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Nice! This my family’s treasured apple cake recipe from my grandma:
http://michaelbeyer.wordpress.com/2010/08/20/grandmas-slab-apple-cake/
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