Ok, so what is WITH bananas? Seriously. One minute they’re the perfect shade of yellow and just right for eating. You turn your back on them for half a second and BAM! They’re covered in spots and ready for the bin.
But not in this house. Uh ah. Those suckers don’t stand a chance. After a few days of giving the two dodgy looking bananas sitting in our fruit bowl the side eye every time I walked past them, I finally decided enough was enough and on Saturday I got my bake on.
Yes, I threw those soft, squishy bananas into a cake. But not just any old cake. I whipped up a Kale Free Banana Cake, just like your Grandma used to make. And today I’m going to show you how to make one too.
How To Make Kale Free Banana Cake
Now if, like me, you’ve made the difficult decision to quit kale this year, you’ll be pleased to know that this recipe meets all of the strict I Quit Kale* requirements – It’s completely kale free (YOU KNOW IT!), is loaded with sugar (3/4 OF CUP AND COUNTING!) and is best served on a plate, not blended and put into a bowl (SAY WHAT?!)
*If you’d like to join the I Quit Kale movement, please read this post: How To Quit Kale and consult your carb dealer of choice** before making any changes to your lifestyle.
** Options include but are not limited to your local fish and chip shop, bakery, fruit & veg shop (potato only section), farmers market (avoiding anything with the words Artisan, bespoke, gourmet, vegan or organic in the title, obvs), aisle two of your local supermarket (chip aisle), vending machine (particularly good option as fresh produce is never available in these wonderful inventions.)
Of course the secret to sticking to a kale free diet is to not let your friends know they’re eating a kale free cake.
Nobody wants to know there’s no kale in their cake, so just serve it up and say nothing about the whole kale free thing. Unless of course they ask where you got the recipe from, in which case direct them to this blog immediately because new readers are always welcome!
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