Banana Cake

A great way to use up old bananas. I sometimes freeze them whole once they get past their best fro eating then when I have enough make a big banana cake. Yummbanana_cake

Print

Banana Cake

Ingredients

Cake

  • 250 g Butter softened
  • 1.5 Cups Sugar
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 4 Bananas peeled and mashed
  • 2 tsp Baking Soda
  • 0.5 Cups Milk hot
  • 3 Cups Plain Flour
  • 2 tsp Baking Powder

Icing

  • Butter
  • Lemon Juice
  • Icing Sugar
  • 0.5 tbsp Water hot

Instructions

Cake

  • Preheat oven to 170°C. Line a 23cm round cake tin with baking paper or prepare 4 x 10cm tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.
  • Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas.
  • Dissolve baking soda in hot milk and add to mixture. Sift over flour and baking powder and fold in.
  • Spoon mixture into prepared tin(s) and smooth top. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch.
  • One large cake will take 50-60 minutes, allow 45-55 minutes for 4 medium cakes and about 20 minutes for muffin-sized cakes.
  • Cool in tin and ice when cool. Store in a sealed container in a cool place for 2-3 days or wrap un-iced cake and freeze.

Icing

  • Beat together butter, lemon juice, icing sugar and 1/2 tbsp hot water until creamy.