This week I have finally got my baking mojo back! Banana cake has got to be one of my favourites and it’s one of the cakes I remember from my childhood. Sorry Mary Berry but your banana cake just doesn’t cut it in my home! My recipe is one that has been passed down the generations, my mum got it from her mum and she’s passed it on to me. I’ve adapted it from my Granny’s original recipe, as she added dates and lemon juice, which I have never done. I ended making three of these loaf cakes on Saturday (I had a lot of bananas left!). I took two to a big family lunch on Sunday, word has it Stuart’s 3 year old cousin liked it so much that she asked to take one home with her!
Here’s the recipe:
- 2 ripe bananas
- 2 eggs
- 3oz caster sugar
- 6oz butter/marg (I use Stork as I find it brings the lightest sponges)
- 8oz plain flour
- 3tsp baking powder
- Preheat the oven to 165 celsius and grease and line a loaf tin.
- Mix the butter and sugar together.
- Whisk the eggs and mash the bananas, add both to the mixture and mix together.
- Sieve the flour and baking powder into the bowl and mix until thoroughly combined.
- Pour into the loaf tin and bake for 1 hour.
I hope you try the recipe out because it’s the best banana cake I’ve ever tasted (If I do say so myself)! I’ve added a pinnable recipe card below so you can keep it for later reference.
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