Banana Cake

Method

1. Heat the oven to 180C (160C fan). Line a mini loaf tin of about 11 x 6 cm with a strip of baking paper, letting it overhang the long sides so you can lift the cake out later.
2. Peel 1 very ripe banana and mash it on a plate with a fork until it is mostly smooth with a few small lumps left for texture — you want roughly 100 g of purée.
3. In a medium bowl, whisk 15 g of melted butter with 30 g of soft light brown sugar until glossy and no lumps of sugar remain. Whisk in 1 beaten egg and 0.25 tsp of vanilla extract, then stir in the mashed banana and 1 tbsp of whole milk. The mixture will look loose and slightly curdled — that is correct.