My Patisserie

Banana Cake

Banana Cake   

 Prep.Time: 20 mins
 Cook.Time: 90 mins
 Difficulty: Easy
 Serves: Lots of Slices


 18-20cm/7-8" Cake Tin
 Wooden Spoon


 175g/6oz Butter or Spread
 225g/7.5oz Castor sugar
 275g/10oz Self-Raising Flour
 3 Eggs
 ½ tsp Bicarbonate of Soda
 ½ tsp Vanilla Extract
 3 Ripe Bananas


Pre-heat oven to 170°c / 325°f / Gas Mark 3.
Grease and flour cake tin.
Melt butter and sugar together in a saucepan over a low heat.
Mash bananas with vanilla, beat eggs and add to bananas.
Stir well then add to saucepan.
Remove from heat.
Sieve flour and bicarbonate of soda into saucepan.
Stir well then pour into prepared cake tin.
Place on middle shelf in oven and bake for 1½ hours.
Remove from oven and press gently on top of cake, if top springs back the cake is cooked.
  (if finger indent remains, replace in oven for further 10 minutes, repeat until cake is done)
Allow to cool slightly before turning out onto a wire rack.
Keep in an airtight container.

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