I recently went home to the country to visit my parents and my gorgeous mummy had this delicious banana cake sitting on the bench for me to wish me a Happy Birthday. It’s an old fashioned recipe that uses a ring tin which many of you may not have but cake tins are so cheap these days and you can make great chocolate, orange and butter cakes in this type of tin. They are easy to cut, look great and best of all they don’t sink in the middle… because there is no middle!
Mum has also decorated the cake with bougainvillea which looks divine. It’s amazing how a little peace of shrub or some flowers can turn an ordinary cake into something quite special!
- 113 grams of butter
- 3/4 cup castor sugar
- 1 teaspoon vanilla essence
- 1 egg
- 2 medium sized overripe bananas
- 1 1/2 cups self raising flower
- 1/4 cup of milk
- 1/4 teaspoon bi-carb soda
1. Preheat oven to 180 degrees, line the sides and base of an 8 inch ring tin with baking paper.
2. Cream butter, sugar and vanilla essence.
3. Mash the bananas then add to the cream mixture.
4. Dissolve the soda into the milk then stir into the mixture gently but thoroughly.
5. Pour into tin and bake in moderate oven for 40-45 minutes.
This is a very light and moist banana cake and is perfect to serve with a light dusting of icing sugar and a little dollop of cream. Mum has iced her’s with lemon icing which is my favourite and will keep the cake from drying out.
- 1 cup of icing sugar
- dessert spoon of melted butter
- Juice of half a lemon
Mix all ingredients together until it’s a nice smooth consistency… you may need to add more icing sugar if its too runny or more lemon juice if it’s too thick.