I think banana cake is somewhat boring and dull, however this one has been made so many times by my Nanny (grandmother), Mother and Myself that I believe for a banana cake it is a winner!
Its is one of our staple tin fillers, esp. when we have to many bananas sitting in the fruit bowl. Un-iced banana cake can also be frozen for when you need one in a hurry. Just thaw it on the bench for a couple of hours and slap some icing on it. Done.
Below you can see it iced with the same carmel icing as the banana muffins featured earlier in the blog. It could also be iced with cream cheese, chocolate or lemon icing if you wish.
115 g Butter
1 Cup Sugar
1.5 Cup flour
2 Mashed Bananas
1 Teaspoon Soda
2 Tablespoons Milk, Heated until hot
1 teaspoon Baking Powder
1. Preheat oven to 180C.
2. Cream butter and sugar until light and fluffy. Then add eggs one by one (beating after each addition).
3. Lastly combine milk and soda in a small jug and stir until stops foaming.
4. Add flour, baking powder, mashed bananas and foamy mixture and give a good beat..
5. Cook for 25 – 30 minutes, until a cake tester comes out clean
6. Ice with caramel icing.