Banana cake. For me it always reminds me of something exotic, like the Caribbean or some other faraway place. It’s taken me many attempts to get it right, well too how I like it but for me it’s the best (and simple) moist banana cake recipe you will come across.
If like me you are wanting to make a delicious but easy banana cake recipe from scratch then this is the one for you. It takes no time at all and you have the most tasty cake which serves a dozen people and at only 19p a slice it’s easy on the pocket too.
It can be considered quite a basic banana cake recipe as it has just 7 ingredients but let’s not confuse basic with bad tasting or bland. This cake is a treat to your senses and when you add, like I do a nice fat dollop of cream or ice cream then you will never want to buy another cake again
Banana cake ingredients and procedure/method
Prep time: 20 minutes
Cook time: 50-60 minutes
Calories per serving: 427
Cost per serving: £ 0.19p
4 ripe bananas
2 tsp vanilla essence
380g self raising flour
Peel and mash the bananas until they are smooth and soft and place to one side. Grease a spring form cake tin with butter. A 20cm / 8inch tin will be sufficient for this. Ensure the sides and the base are coated liberally so it will be easier to remove the cake when it is cooked.
Gently heat the butter, sugar and vanilla in a pan until the butter has melted completely and all the sugar has dissolved into the melted butter and vanilla and remove from the heat.
Stir in the mashed bananas taking care to ensure the bananas are mixed into the melted butter and sugar thoroughly. If you don’t then the bananas may not be distributed through the cake evenly and you may end up with clumps of part cooked banana and cake mix.
Beat the eggs together in a separate jug until the eggs are smooth in texture and colour and then add this to the banana mixture, again take care to ensure the eggs are mixed in completely.
Add the milk to the mixture and stir until the milk has been absorbed then add the flour to the mixture and gently fold being careful not to stir too rapidly to keep as much air in the mixture as possible. Continue folding the flour in until completely combined and then gently pour into your cake tin.
Place into a preheated oven set to 170 degrees or gas mark 4 for 50-60 minutes or until an inserted skewer or knife comes out clean. The cooking times are approximate as the size of the bananas will affect the overall moisture level and density of the cake. Use the time shown above as a guide and use the skewer/knife test as your final guide.
Freeze for a nice on hand dessert whenever you want it. Once it has thawed pop it in the oven for 10 mins on a low heat for a nice yummy warm dessert.
Serve cold with ice-cream or hot with custard. Nice! If you have a sweet tooth then how about slicing the cake horizontally and filling it with jam and cream for a nice summer indulgent treat?