The aroma of freshly baked banana cake wafting through the kitchen is a delightful memory that many of us cherish. It’s the kind of nostalgic treat that makes you feel at home, no matter where you are.
The recipe I’m sharing today is for a wonderfully soft and moist banana cake that captures this essence perfectly. Whether you’re an experienced baker or trying your hand at this classic for the first time, this recipe is straightforward and promises a delicious outcome.
Like remembered, this banana cake is soft, moist, and beautifully fragrant with bananas. It’s a simple pleasure that reminds us why some flavours are timeless. Yummy indeed!
Ingredients:
- 250g salted butter
- 1 1/2 cups castor sugar (adjust to 180g to 200g depending on the sweetness of the bananas)
- 4 eggs
- 1 tsp vanilla essence
- 4 tbsp milk
- 1 1/2 cups mashed banana (about 3 Del Monte bananas; you can add more for extra moistness)
- 2 cups plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
Method:
- Start by preheating your oven to 160°C (320°F) and grease your cake tins (one 8″ x 3.5″ x 3″ and one 9″ x 4″ x 3″).
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla essence and milk.
- Fold in the mashed bananas until the mixture is well combined.
- Sift together the flour, bicarbonate of soda, and baking powder. Gradually add this to the banana mixture, mixing until just combined.
- Pour the batter into the prepared tins. If the top begins to brown too quickly while baking, cover it with a piece of aluminum foil.
- Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans before removing. Slice with a sharp knife and serve.
