confit, kaffir lime and bananas

Every now and then I get a load of energy and enthusiasm and plan a full run of dishes to prepare. Often these plans get derailed mid-way through. At ten or eleven at night when I haven't sat down yet, tommorrow or sometime later that week seems like a far better idea. So I'm giving myself a hurrah for getting through my list yesterday.

We did sit down to thai pork & beans with kaffir scented rice (thanks Kurt Kahrs) at a reasonable time, we will be sitting down to massaman beef curry, confit pork belly, and confit duck in the future. And ... 

I stopped watching the bananas develop black skins and made banana cake with a toddler. Most of the mix made it into the tin. Love this recipe I first came across on winosandfoodies blog - great light airy banana cake for when you want cake not dense bread for toasting. 

Edmonds' Banana Cake c/o winosandfoodies

BANANA CAKE

125 g (4 ozs) butter
175 g (6 ozs) sugar
2 eggs
2 mashed bananas (or 3 if bananas are small)
1 teaspoon bicarbonate soda
2 tablespoons boiling milk
1 teaspoon baking powder
225 g (8 ozs flour)

METHOD
Grease a medium cake tin ( I use a 19cm springform pan)
Cream butter and sugar.
Add eggs, mashed bananas, then bicarb of soda dissolved in boiling milk.
Lastly add flour and baking powder, previously sifted.
Spoon into cake pan and smooth top.

Bake in a preheated 180C (350F) oven. Cake will take about 30 - 40 minutes depending on size of pan and how efficient your oven is.