While delicious just as it is for afternoon tea, you can also jazz this banana cake up with a little lemon or cream cheese icing. Using the ripest bananas you can will make all the difference to the flavour. You can also use frozen bananas- just make sure you drain the excess liquid before adding to the batter.
- Â½ cup white sugar
- Â½ cup brown sugar
- 1 tsp vanilla essence
- 2 large eggs
- 3 ripe bananas, mashed well
- 150 g unsalted butter, melted
- Â½ cup milk
- 2 cups self-raising flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180C.
Place the sugars, vanilla, eggs, mashed banana and melted butter in bowl and whisk until well combined. Add the flour and milk alternately and combine well. Pour into a large, lightly greased loaf tin and bake for 40-50 minutes or until a skewer withdraws clean. Stand in the tin for 5 minutes, then turn out onto a wire rack to cool completely.