I’ve got a couple of go-to banana cake/bread recipes, and this is one of them. It’s really simple, and if I’m feeling virtuous I use wholemeal flour. It’s great as it is, but also delicious if spread thickly with lemon cream cheese icing. Which very much cancels out the wholemeal flour, but you can’t have everything. Sometimes I throw in a handful of nuts and sultanas, but it is great also as it is. As with all banana recipes, the darker the banana skin the sweeter the fruit.
150 grams butter
150 grams sugar
3-4 medium sized bananas
250 grams self raising flour
1 teaspoon vanilla extract
120 mls milk
- Preheat oven to 180 degrees C and grease and line cake tin of choice. Place the butter and sugar in a bowl and beat iuntil pale and creamy. Add the bananas and mix until the bananas are incorporated.
- Add the eggs one at a time, and mix well. Don’t worry if the mixture has split, it will come together. Add the remaining ingredients and mix until just combined.
- Pour into the prepared tin and bake for about an hour or until cooked through. Allow to cool for about 10 minutes, then tip out onto a rack.