I dont know why banana bread is usually baked like actual bread, in a loaf shape. I've tried it baking it in a round tin and in a square tin and really they taste exactly the same, except that you get wedge-shaped slices from a round cake, square or rectangular slices from a square cake - and slices from a loaf, obviously. I dont know why it isnt called banana cake - but it isnt, for some obscure reason.
Anyway, this time I opted to bake it in a loaf tin, as tradition seems to call for. Of course, I added cardamom powder again - I cant resist it. It smells so heavenly along with the banana smell as the cake cooks in the oven. And man, were my bananas ripe! They were so ripe that I think it was only the skins holding the pulp in. Yucky to eat and rather gross to look at, but in a cake or a smoothie, overripe bananas are so aromatic and add so much sweetness. I hardly even had to mash them :)
Recipe for Easy Banana Bread
3 overripe bananas, mashed
2 cups plain or cake flour
1-1/2 cups caster or granulated sugar (I used 1 cup light sugar and 1/2 cup Splenda)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/2 cup butter or margarine, softened but not melted
1 tsp powdered cardamom seeds
1/2 cup pecans/walnuts/macadamias/brazils, roughly chopped (any or all of these is ok to use)
1. Cream the butter and sugar together until fluffy.
2. Add the eggs one at a time, beating well after each addition
3. Add the mashed bananas and mix well.
4. Sift the flour, baking powder, baking soda and salt together.
5. Add the flour, nuts and cardamom powder to the banana mix, stirring only to mix. DO NOT BEAT.
6. Bake in a well-greased loaf tin for about an hour, or till done, in a 180 C oven (350 F).
7. Let the bread remain in the tin for a couple of minutes, then turn out onto a wire rack and cool. It can be eaten warm (rather nice that way).