Black Banana and Orange Cake

Bananas were never my favourite fruits, I'm not sure if it's the texture or whether somewhere in my brains, I was wired to think that it would make my stomach turn, and it usually does. But this curved yellow fruit is a storehouse of essential nutrients whose health benefits are widely known that when I fell pregnant, I made it a resolve to eat one every day, usually around 11am when pangs of hunger start to kick in just before lunchtime. It became a symbol of self-restraint, a sort of sacrifice for the growing life inside me who would benefit from its nutrients rather than the empty calories of the more desirable sweets that I long for (which I occasionally give in to!). Once it became a habit, it stuck.

So we always keep a stock of bananas at home but I always prefer the ones that are just barely ripe and not too soft. As soon as the skin turns black, I refuse to touch them that they would usually end up in the bin. But during a recent awareness drive at Sheffield's Food Festival, I realised how this behaviour is unacceptable and that I was contributing to the 7.2 million tonnes of food and drink being wasted in this country every year. So I decided to be more responsible and creative with unwanted food, turning the black bananas into a cake (a less healthier option this might be). This recipe is just perfect for them and easy to make too!

Ingredients:
130 ml sunflower oil (This is a healthier option as this is lower in saturated fat but you can also use 125g butter)
2 eggs, beaten (preferably free range)
1 tsp vanilla extract
125 g brown sugar (although other recipes call for 150g but this lesser amount works for us)
190 g self-raising flour
1 tsp baking powder
1 zest of orange
1 tsp ginger powder
1 tsp mixed spice
2 very ripe bananas, mashed
60 ml milk
orange slices, to decorate

Baking equipment:
1 20cm x 12cm loaf pan
baking paper

Method:
1. Preheat the oven to 170 degrees Celcius (Fan 150/Gas 3/325 degrees Fahrenheight).
2. Line the base and sides of the loaf pan with baking paper using butter or oil.
3. Mix sunflower oil, eggs and vanilla extract in a bowl.
4. Sift the sugar, flour, baking power, orange zest, ginger powder and mixed spice.
5. Stir in the mashed banana and add milk. Mix well.
6. Pour the cake batter into the loaf pan, sprinkle with a tbsp of demerara sugar to give a crunchy topping if liked.
7. Arrange the orange slices on top.
8. Bake for 45 minutes or until skewer comes out clean, cover with foil if the top starts to darken too quickly.
9. Transfer to a wire rack to cool before removing from the baking pan.

Note: If using butter, use electric mixer to beat butter and sugar until light and fluffy.