Image credit: Dan Churchill, Surfing the Menu
This is a nice light, moist banana cake recipe which is a Kitchen Warehouse favourite for morning tea, lunch or dessert.
Equipment
- Mixing bowl
- Wooden spoon
- Measuring cups
- Measuring spoons
- 20cm round cake tin
- Masher
- Small bowl
- Egg beater or whisk
- Skewer to test cake
- Cake rack for cooling
- Sifter
Ingredients
- 125g butter
- 1c sugar
- 2 eggs
- 2 Tbsp milk
- ½ tsp baking soda
- 3 ripe bananas
- 1 tsp vanilla essence
- 1 ½ self-raising flour
Directions
- Cream butter and sugar until colour lightens.
- Add beaten eggs one at a time.
- In separate bowl, mash bananas with vanilla essence.
- Add baking soda to milk in a cup.
- Combine mashed banana with creamed butter and sugar.
- Alternately add sifted flour and milk/baking soda until just combined.
- Pour mixture into a greased and lined loaf tin.
- Bake for 45 minutes at 190° or until cake springs back from a touch in the middle. Test with skewer.
- Cool on cake rack.
Icing ideas
When cool your banana cake can be iced or served with whipped cream. Try cream cheese icing, lemon icing, or simply dust with confectioners sugar.
On a related note:
Cake Baking Essential Equipment Guide
Cake Tin Buying Guide
Cake Decorating Essentials Kit
