Banana Cake
Quick, easy, soft and moist
Recipe Posted on 24th September, 2004
Recipe Source: This is an old recipe that mum gave me years ago. I don't know where it came from, but I do know it makes a wonderful banana cake! The recipe is very forgiving on the banana front. The bananas have to be very ripe and black all over, but the quantity is not that important. The recipe says 1 cup of banana, but you can easily use ½ cup or even 1½ cups and it'll still come out just fine!
Makes 2 cakes, or 1 big cake
You need: 2 standard sized cake tins, or 1 large tin (Bradley's favorite...). Round tins, or equivelant square, rectangle, ring or loaf tins.
Ingredients
2 teaspoons lemon juice plus enough milk to make ⅔ cup
2⅓ cups self-raising flour
1⅔ cups sugar (I use raw sugar, but white will be OK)
1 teaspoon bicarb soda
1 teaspoon salt
185g (6 oz) butter, softened
1 cup mashed, very ripe bananas (about 2 large bananas)
2 eggs
⅔ cup chopped walnuts, optional
Method
Grease and then dust with flour two standard sized cake tins (see above). Line the base of each tin with baking paper or brown paper which has been cut to size. Preheat the oven to 180°C.
Combine the lemon juice and milk and set it aside to thicken a little. In a large bowl, mix together the flour, sugar, bicarb soda and salt. Add the softened butter, bananas and milk. Mix well with an electric mixer on low speed, or by hand with a wooden spoon. Add the eggs and beat for 2 minutes longer. Stir in the walnuts. Turn into the prepared cake tins and bake until cooked when tested with a skewer, about 35 minutes. Cool for 5 minutes in the tins, then turn out onto a cake cooling rack.
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