I have been told off for sprinkling dried strawberries on top of the cake, which I thought looked really pretty. According to one of my sons I have 'ruined it with THAT pink'. By the end of the day they had eaten the whole cake, so so much for anti-pink prejudice...
- 2 eggs
- 3 ripe bananas
- 175 plain flour
- 150 ml sun flour oil
- 150 gr sugar
- 10 gr of freeze dried strawberries
- 1 and a half table tespoon baking powder
- half a teaspoon of bicarbonate of soda
Preheat the oven at 175 degrees.
Mix the sugar, eggs and oil and beat well. Mash the bananas (with a fork) and add them, as well as the strawberries, to the sugar and egg mixture. Combine the flour, baking powered and bicarbonate and add it to the mixture, beating it by hand. Put it all in a greased and lined tin (we used a rectangular one) and bake for one hour.
The sweetness of the banana and the acidity of the dried strawberries works particularly well. If you do not mind the pink (or the price) you can always add more strawberries.