This cake is low in fat but still tastes good. Banana cake is best eaten fresh or within a day, as it gets pretty sticky after that. Use your overripe bananas for all banana cake recipes — it is a great way to get rid of them.
This cake removes easily from the tin using the grease and flour method — it doesn’t require lining with nonstick parchment paper.
Grease the tin with a little butter, sprinkle a tablespoon of flour into the tin, shake about with a tap, tap, coating the whole tin, tip out excess flour with a slap on the bottom of the tin and it is ready.
Ingredients:
- 2 Tbsp butter
- 1 cup sugar
- 1 egg
- 1 tsp baking soda
- 2 Tbsp hot milk
- 3 mashed bananas, very ripe
- 1½ cups flour
- 1 tsp baking powder
Method
Preheat oven to 350°F / 175°C
Prepare a 8 inch or 20 centimeter round cake tin or ring tin in the usual way, as I have said above, I use the grease and flour method.
Cream the butter and sugar until pale and creamy.
Add the egg, and beat to combine.
Disolve the baking soda into the hot milk and add to the butter mixture.
Mash the bananas and fold into the butter adding 1 Tbsp of flour to the mixture to lessen the risk of curdling.
Sift the dry ingredients and fold into the mixture carefully being sure not to overbeat the or the cake will be tough.
Bake for about 35 minutes, the cake will spring back to the touch when cook and a skewer will come out clean.
Leave in the tin for 5 minutes before turning out onto a wire rack to cool.
Sprinkle with icing sugar prior to serving with fresh cream or yogurt.
Alternately ice with your favorite icing.
