I promise it's on my bucket list. Not right now, but definitely in the future. At the moment, the thought of walking to 17,200 feet fills me with dread, though I know it's a once-in-a-lifetime-c'mon-you-live-in-Kenya-you-have-to-do-it kind of thing. My more intrepid friends have flown out from the UK just to climb Mt Kenya, and I feel guilty, and - most of the time - guilt leads to baking. And to really assuage the guilt, what better method than to whip up a dense, energy filled, but healthy cake to get them up to the top.
I don't know when you last googled 'banana cake' but if you need one answer, don't do it. I happily stumbled across a blog from 2010 aptly entitled 'Feeding boys and a firefighter' which I thought must mean the author knows all about bulking up with no nonsense food. So credit to Katie Bryson for the skeleton recipe which I've adapted to suit the aisles of KPS or Nakumatt.
150gms dark brown sugar
2 large eggs
4 medium size ripe bananas (almost blackening)
250gms self raising flour (or normal flour + 1/4 tsp baking powder)
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon
pinch of salt
Preheat the oven to 180C. Grease and line a 900gm loaf tin.
Beat the eggs. Cream together the sugar and butter, and then add the eggs.
Mash your bananas and grate the apple into the mixture and stir well.
Sieve the flour, cinnamon, nutmeg and salt in, and combine until the mixture is smooth and thoroughly mixed.
Pour into the loaf tin and bake for 45 - 50 minutes.
Remove from the oven and allow to cool before putting on a wire rack.
Serve with steaming cups of tea on the side of your mountain.