This recipe is almost like banana bread but tastier and softer, and maybe even more moist and it pairs well with any flavour of ice-cream. I’d recommend you pair it with a few scoops of strawberry sorbet, trust me the taste is to die for.
INGREDIENTS
150g self-raising flour
(Substitute for 145g allpurpose flour + 1 and1/2 teaspoons
baking powder + 1/2 teaspoon salt)
1 over ripe banana
150g caster sugar
125g butter
2 eggs
60ml milk
2 drops vanilla essence(optional)
150g self-raising flour
(Substitute for 145g allpurpose flour + 1 and1/2 teaspoons
baking powder + 1/2 teaspoon salt)
1 over ripe banana
150g caster sugar
125g butter
2 eggs
60ml milk
2 drops vanilla essence(optional)
BAKING DIRECTIONS
Preheat oven at 170ºC
Melt the butter in the microwave or leave it to soften at room temperature prior to baking time. Then place in a bowl with the sugar and cream together.
Tip: You can melt the butter and sugar together in a small
saucepan, to make it faster.Add the banana and mash it as you mix the batter.You can mash it separately before adding to the bowl
Preheat oven at 170ºC
Melt the butter in the microwave or leave it to soften at room temperature prior to baking time. Then place in a bowl with the sugar and cream together.
Tip: You can melt the butter and sugar together in a small
saucepan, to make it faster.Add the banana and mash it as you mix the batter.You can mash it separately before adding to the bowl
Add the eggs and the vanilla essence and mix thoroughly until well blended.
Then gradually stir in the flour and also add the milk. Mix thoroughly until the batter is pretty smooth and light.
Pour into a greased pan and bake in the preheated oven for 45 minutes or until lightly brown. (I grease my pan with butter and then dust with a little flour) To check if the cake is ready, simply dip a fork or a bamboo skewer into it;if the skewer comes out dry, then your banana cake is ready. Enjoy!
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