Inspired by the NZ Women’s Weekly, this banana cake recipe delivers a wonderfully moist cake with just two ripe bananas. Quick and easy to prepare, it’s perfect for any occasion, whether served plain or topped with chocolate icing.
The simple method ensures consistent results and a ring tin gives it a classic presentation. With a tender crumb and rich banana flavour, this cake is a timeless treat for banana lovers.
Years ago, I made a banana cake and added an extra banana…what a disaster.
Ingredients
- 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
Method
- Preheat oven to 150°C fan bake. (This is one time when I recommend doing this at the beginning; the rest of the method 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 the beaten mixture.
- Fold in the sifted flour.
- Spoon the 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 mould in a benchtop oven. I covered the top (base) with foil about halfway through so the top element wouldn’t burn it. In a larger oven, this should not be an issue.
Leave a Reply