Banana cake

Banana cake

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
1 cake
Photographer
Patricia Niven

MRS: We always have bananas hanging around in the kitchen. When they start to get ripe I either pop them in the freezer for smoothies or I make a banana cake like this for school lunches, baking it in a square tin to make it easy for cutting and portioning up into lunchboxes. Sometimes I use spelt flour instead of self-raising and add baking powder too, or I throw in a handful of choc chips.

Ingredients

Quantity Ingredient
100g unsalted butt
110g raw (demerara) sugar
2 free-range eggs
1 teaspoon vanilla paste
3 really ripe bananas, peeled and mashed
200g self-raising flour, sifted
1/4 teaspoon bicarbonate of soda
80ml milk

Method

  1. Preheat the oven to 180°C. Grease and line a 20 x 20 cm cake tin.

    Beat the butter and sugar together in a bowl with an electric mixer until really light and fluffy, then add the eggs one at a time, beating well in between. Add the vanilla and bananas and continue to beat on slow speed until combined.

    Sift over the flour and bicarbonate of soda and stir into the mixture, then pour over the milk and mix together to form a slightly runny batter. Pour into the prepared tin and bake for 40–50 minutes, or until lightly golden on top and a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin for 5 minutes, then turn onto a wire rack and leave to cool completely. Transfer the cake to a large tin and keep it on the side, cutting off pieces as needed.
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