Good old-fashioned, moist, scrumptious banana cake. This one is for my husband, who loves it. I haven't made one in years - back when the kids were younger, I used to triple this recipe and bake it in a roasting dish. Today I made a single batch in a regular cake tin - oh how the times have changed! Great way to use up overripe bananas, and perfect to take to anywhere that's bring-a-plate.
| Ingredients: 125g butter (softened) 3/4 cup sugar 2 eggs 2 mashed ripe bananas 1 tsp baking soda 1/2 cup milk 1 tsp baking powder 2 cups flour |  |
Method:
Cream butter and sugar. Add eggs, bananas, then baking soda dissolved in milk, stirring after each addition. Lastly add mixed flour and baking powder. Mix.
Bake in greased, floured baking tin at 180C/350F until skewer comes out clean - about 40 mins. Let sit in tin for 5 mins, then turn out onto rack to cool.
Hint: if banana cake browns too quickly on top and is still uncooked in the middle, placing an oven tray over the top of the cake tin will prevent it overbrowning while it finishes cooking.
Cream butter and sugar. Add eggs, bananas, then baking soda dissolved in milk, stirring after each addition. Lastly add mixed flour and baking powder. Mix.
Bake in greased, floured baking tin at 180C/350F until skewer comes out clean - about 40 mins. Let sit in tin for 5 mins, then turn out onto rack to cool.
Hint: if banana cake browns too quickly on top and is still uncooked in the middle, placing an oven tray over the top of the cake tin will prevent it overbrowning while it finishes cooking.
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