Easy Banana Cake

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2 days after I popped the little one out, the better half had to leave the country for work and I was pretty much left to my own devices – except for the weekends where my lovely cousin C who came down to help me out.  Now, along with her, she brought the most delicious Banana Cake ever known to set its brown crusty base on earth. I am not a big fan of the famed banana, neither is the better half so between us, bananas are a no-no in the house. This cake was different – it was something else.  It was light and fluffy and didn’t really have that ‘heavy’ banana taste (which is quite weird considering the main ingredient was banana!)

Anyway, after she left I begged her for the recipe and since then my friends, I have baked this cake about 4 times (excessive much?!).  Even the better half likes it (and he really is a banana-hater). The best part about this recipe? Takes about 1 hour to make. Once you go banana you never go back.

Here’s what you need:

  • 125 grams unsalted butter
  • 60ml milk
  • 190 grams self-raising flour
  • 2 large over-ripened bananas or 3 medium over-ripened bananas
  • 150 grams caster sugar (i ran out of this once and substituted for normal sugar which worked fine)
  • 1 large egg
  • 1 teaspoon vanilla extract (2 if you are feeling extra vanilla-y)
  • Demerara sugar to sprinkle on top for a crunchy topping

Here’s how you do it;

before you start, grease and line a loaf tin, then turn your oven on to 170C/Fan.

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Melt the butter, sugar and vanilla extract into a pan on a medium heat. Once melted, remove from heat.

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Using a fork or a masher If you have one, mash the two bananas.

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Then add bananas to the melted butter

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Add the milk into the pan

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Then stir in the flour. Do this slowly so you don’t get a puff of flour puff upwards onto your face (believe me – i did this too quickly once and I looked like Casper soon after!)

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Beat the egg and then add the beaten egg into the pan. Mix the whole concoction together until everything is properly mixed in and you are left with what resembles a big pan of yellow banana-y goo.

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Pour said yellow banana-goo mixture into your ready greased baking tin. Sprinkle some demerara sugar on the top and bake for 40-45 minutes. If you think the cake is not yet done after this time, use a tooth pick to pierce the middle of the cake, if it comes out wet, place cake back in for 5 more minutes, keep doing this until the tooth pick comes out clean.

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Ta-daa!! Serve warm with a lovely cup of tea.

Happy baking lovely people. Go banana’s!


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