I’ve been furiously trying to finish a research assignment for class these last few days, but don’t seem to be having much luck. During one of my hair-pulling sessions this evening, mom ‘politely’ pointed out that we had 4 bananas which had gone squishy and black skinned. In short, they were close to dying a smoodgy death unless they were used tonight or tomorrow…so I reached for the Family Circle ‘Classic Essential Cakes’ book which has been around since my childhood and whipped up this ridiculously easy banana cake… which incidently requires 4 ripe medium bananas! HAH!
125g butter, at room temperature
1/2 cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
4 medium sized ripe bananas, mashed
1 tsp bicarb soda
1/2 cup milk
2 cups self-raising flour, sifted
1. Preheat oven to 180 degrees C and line springform round cake tin.
2. In a large mixing bowl beat together butter and sugar. Add eggs gradually, beating thoroughly after each addition. Add vanilla essence and mashed bananas, beat till combined.
3. Dissolve bicarb soda in milk, and using a metal spoon, fold in sifted flour alternately with milk. Stir till ingredients are just combined, then spoon into cake tin. Bake for 50-60mins, or till a skewer comes out almost clean (just a couple of moist crumbs sticking to it)
…and that is it! Enjoy!
Things to consider:
While this cake is really yummy, I think I might add some walnuts next time as I love the crunchiness they provide in cakes – great contrast to the fluffiness.
[tags]banana, fruit, cake, baking[/tags]