Ingredients
125g butter
softened
1½ cups castor sugar
2 eggs
(60grams), beaten
1 cup ripe bananas
(approx. 2 large), mashed
5 vanilla
250g plain flour
1 bi-carb soda
1 salt
1/2 tsp cinnamon
1/8 tsp allspice
½ cup milk
1 tbsp lemon juice
Equipment
- 1 square cake tin
- 1 wire rack
- 1 oven
Instructions
- Preheat oven to 180 degrees C. Butter and line a square cake tin.
- Cream butter and sugar until light and fluffy. Beat in eggs, bananas and vanilla.
- Sift the dry ingredients together.
- Mix together the milk and lemon juice.
- Alternating, add the dry ingredients and the milk, beating between each addition.
- Bake in the oven for approximately 45 mins or until a skewer comes out clean.
- Rest in the tin for 5 minutes before turning out onto a wire rack to cool.
Notes
Tip
This banana cake has been proclaimed the BEST cake ever by the toughest judges around – a group of 11-year old girls.
Tip
Thanks to Stephanie Alexander for giving the world this wonderful but super-easy cake recipe.
Tip
Delicious cool, this cake is even better (in my humble opinion!) still warm from the oven – it has a fantastic caramel-y flavour that is lip-smackingly good.
Tip
The ripeness of the bananas has a direct impact on the banana-iness of this cake.
Tip
This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.
