How to make moist and not too sweet banana cake

I have always love banana cakes but cannot help but feel guilty when eating store bought ones which can be very oily and overly sweet. From a non-baker (someone who cannot bake) to one that almost bakes daily, I think it's time to challenge myself again. The kids are getting sick of my many variations of butter, sponge and cheese cakes.  Surprisingly simple, it took me less than half an hour to get the cake into the oven.

Ingredients

• 3 ripe bananas, peeled
• 80 g raw brown sugar (the original recipe called for 150g caster sugar)
• 150 g butter, room temperature
• 2 large eggs
• 240 g Self Raising Flour
• 1/2 tsp bicarbonate of soda
• 30 g milk
• 1 tsp vanilla essence

Directions <refers to Thermomix directions>

• Preheat oven to 160 degree celcius
• Place bananas and vanilla essence in a bowl and mix <5 seconds on speed 4>. Set aside.
• Next, mix the softened butter and sugar <20 seconds on speed 5>
• Add the eggs one at a time and combine each for a few seconds <few seconds on speed 5>
• Add the banana mixture <mix for 3 seconds on speed 5>
• Add the flour, bicarbonate of soda and milk and mix <15 seconds on speed 4 to 5>
• Pour into a lined 20cm cake tin and bake in the oven for 1 hour
• If the cake is still not cooked through (poke a stick through to see if it comes out clean), reduce the temperature to 140 C and bake for a further 10 to 20 minutes - be sure to check every 10 minutes
• Wait 10 minutes before turning out of the cake, let it cool and cut into slices
• Enjoy