I make this cake on a regular basis. It is super easy to make and my family and I love it. It is also one of the earliest cakes I perfected. The texture is soft and moist as long as you do not overbake. I adapted it from a recipe I found on another blog but I really couldn't remember where so I've to apologise to the original publisher. I don't use any artificial flavouring and I've cut down the sugar and replaced with golden castor sugar. Well, cakes are quite sinful and doing this makes me feel a little less guilty, especially when I'm feeding it to my kids and my old folks.
The original quantities bake about a 7 inch square tin or one large loaf. The quantities in brackets is 1/2 times more. This is the amount I usually bake to get 1 large and 1 smaller loaf.
170g (255g) butter
170g (255g) castor sugar
2 (3) eggs, large
3 (4.5) tbsp milk
3 (5) large, over ripe bananas
80g (100g) walnuts, chopped (optional)
225g (338g) plain flour
1 (1.5) tsp baking powder
1 (1.5) tsp bicarbonate soda
- Cream the butter and sugar until light and fluffy.
- Add eggs, one at a time and beat well.
- Add milk and beat well.
- Add banana and mix well.
- Sift flour, baking powder and bicarbonate soda. Fold into batter. Add walnuts and fold in with the last batch of flour.
- Bake at 180 degrees Celcius for 45-50 mins or until skewer comes out clean. For a small loaf, reduce to 30 mins.
Tip: As with all cakes, do not overbake or you will end up with a dry cake.