Baking cake is an easy job, and the produce which we get is much better than a ready made one. This damp cake remains best for 2-3 days in an airtight container. You can either make it in a loaf tin for slicing, or drop spoonfuls of the mixture into muffin cases to make individual cakes. It's also generally used for lunch boxes.

Nutritious Banana Cake Recipe 

Ingredients
75g (1/3 cup) softened butter
110g (1/2 cup) caster (superfine granulated) sugar
1 large beaten egg
225g (2 cups) plain (all-purpose) flour
2 level tsp baking powder
grated rind of 1 orange and 1 lemon (optional)
4 ripe bananas
50g (1/2 cup) chopped walnuts

Method
Grease the loaf tin having capacity of 1 lb, or set 12 paper muffin cases into a muffin tin. Pre - heat the oven to 350F/180C/gas 4.
Add butter, caster sugar and egg into a bowl. Sift the flour and baking powder.  Whisk by an electric mixer,   thoroughly until combined. Add the grated lemon and orange rind if required.

Peel off the bananas into another bowl, and mash to a pulp. Add it to the flour mixture, along with the walnuts and whisk again thoroughly.
Place the mixture into the tin or cases and bake until it rises and browns, and springs back when pressed with a finger. A loaf takes about 50 minutes. Muffins take 15-20 mins.

Allow the cake to cool in the tin for 10 minutes before turning on to a wire tray.