"First the oven, then the tin, wash your hands then begin"

Isn't that a good thing to remember when you start baking- I think it was Alison Holst or Jo Seagar who said it on a cooking show on TV once so I always try and remember it before I start some baking (which doesn't happen much in our house to be honest!)
Anyway, it is my hubby's birthday tomorrow so I made this yummy banana cake for him to share at work. This is such a quick and easy recipe from Simon Holst that I came across in a 'Little Treasures' magazine.


For a 21cm round cake tin or loaf tin


1-1¼ cups ripe mashed banana (3 bananas approx)
½ cup Canola (or other light vegetable oil)
½ cup white sugar
½ cup brown sugar
½ tsp salt
1 tsp vanilla essence
2 large eggs
½ cup milk
2 cups self raising flour


1. Turn oven to 180∘, or 170∘ if using a fan oven
2. Mash the bananas with a fork
3. Combine the oil sugars, salt, vanilla and eggs in a large bowl and whisk until everything is well blended, then stir in the banana and milk, mix well, then add the flour. Beat with the whisk or stirrer until evenly mixed, then pour into a well non stick sprayed 21cm ring pan or loaf tin.
4. Bake for 40-50 mins, until top is golden brown, the centre springs back when pressed, and a skewer poked into the middle comes out clean. (Don't worry if the top cracks slightly.) Leave to stand in the tin for 5 mins, then place on rack to cool
5. Serve warm with icecream and fresh fruit for dessert, or allow to cool completely then ice with lemon or chocolate icing.
6. Enjoy!