In one of my micro–blog posts I said that I’d made a really yummy banana cake, and Shai Coggins asked for the recipe. It’s worth sharing on my blog as it is absolutely deliciously moist, and did I say yum?
I managed to take this photo just before I wrapped up the last two pieces.
I’m not sure where the recipe originated but it’s on a piece of paper handwritten by either me or my sister.
- 1.5 cups self raising flour
- .75 cup sugar
- half cup (quarter pound) butter
- 2 eggs
- 3 bananas
- 1 level teaspoon bicarb soda
- half teaspoon vanilla essence
- 2 tablespoons hot milk
Beat butter and sugar to a cream then add beaten eggs and vanilla – beating well.
Mash bananas thoroughly and add. Sift in the flour. Dissolve bicarb soda in hot milk and add last Blend all thoroughly but lightly.
This makes a fairly stiff mixture but is very light and fluffy when baked.
Grease a tin (I put mine in a loaf tin and I usually line it with baking paper), and pour the mixture in.
Then fight with your child about who gets to lick the bowl and the beater.
Bake in a moderate oven (about 180 degrees celcius) for 25-30 minutes. In my oven it takes a bit longer which could be because of the loaf tin I use but I always test with a skewer to make sure it’s cooked through.
As you can see from the photo I didn’t ice it, but a cream cheese type icing goes well, or just whipped cream. I did have some cream left from something else and enjoyed a piece with cream over the top.
Let me know if you use this recipe. I would love to hear what you think of it.