Butterscotch banana cake
I had some very black looking bananas in the kitchen yesterday, so tried this recipe, by Dan Lepard, on the Guardian website. I used khorason (kamut) flour instead of the mix in the recipe. It produced a very light, moist cake, which was what I was after, as, in the past I have produced some very stodgy banana cakes. It looks a lot like ginger cake, but the smell of bananas oozes from it, so you know what you’re getting well before it hits the tongue. My hubby liked it though was originally reticent as he’d put the bananas ready to go on the compost heap
