Banana Cake

I’m not a fan of bananas - the texture puts me off. I’m sad to say 3 of my children also have my dislike for bananas. BUT, Banana cake they love (I think every one does). The smell of banana cake baking is fabulous and fills the house with a wonderful aroma that’s slightly spicy and fruity - I’m almost positve that if this were baking during an open home, you’d sell your home pretty fast..

When bananas are on sale I buy kilos of them (buying 3 kilos is normal for me) and let them ripen in the fruit bowl. When they are over-ripe (what is left of them) I freeze. Frozen over ripe bananas are the best for baking with. Thaw them out and use them without even needing to mash them. I pop them into my mix and beat them with my hand beater.

This recipe makes a large cake, as the mother of 4 children I am after recipes that will make enough to last 2-3 days. It doesn’t take too long to make or bake (another win for me and my children). Cut into slices and slather with butter - yum! Or top with either a chocolate frosting or a creamed cheese frosting spiked with lemon juice.

Recipe:

200g butter, softened (but not melted)
1 1/2 cups brown sugar
3 eggs
4 large bananas
2 teaspoons vanilla
2 cups self raising flour
1 teaspoon Ward’s baking powder
1/4 cup milk
2 tablespoons Masterfoods cinnamon
1/2 teaspoon Masterfoods allspice

In a large bowl beat the butter and sugar until pale.
Add the eggs, bananas and vanilla, beat again until well blended.
Add the flour, Ward’s baking powder, Masterfoods cinnamon and Masterfoods allspice. Fold gently while adding the milk.
Fold until well mixed and pour into a greased and lined 18x28 cm tray.
Bake at 180oC (375oF) for 30 - 35 minutes.
Leave to cool in the tin for 10 minutes
Turn out onto a wire rack and let cool completely OR enjoy a warm slice with real butter.

Happy cooking!
Elizabeth x