I found the source this recipe in the NZ Women's Weekly. (Don't ask!) It makes a very moist banana cake but only needs 2 ripe bananas. Years ago I made a banana cake and added extra banana...what a disaster.
- 125g butter, softened
- ¾ cup caster sugar
- 2 eggs
- 2 large, ripe bananas, mashed
- ½ teaspoon baking soda
- 2 tablespoons boiling milk
- 1¼ cups self-raising flour, sifted
- Preheat oven to 150°C fan bake. (This is one time when I recommend doing this at the beginning, the rest of the methos is quick to do.
- Grease a 22cm ring cake tin.
- Beat butter and sugar until pale.
- Beat in eggs, one at a time.
- Stir in mashed bananas.
- Dissolve baking soda in boiling milk and stir into beaten mixture.
- Fold in the sifted flour.
- Spoon mixture into the prepared cake tin, smoothing the surface.
- Bake for 40-45 minutes or until a skewer inserted comes out clean.
- Allow to cool slightly (about 5 minutes) then remove from the tin.
- Ice (frost) when cold with Chocolate Icing
I baked the one shown in a silicon ring mold, in a benchtop oven. I covered the top (base) with foil about half was through, so that the top element didn't burn it. In a larger oven this should not be an issue.