This is a very easy recipe I adapted from the Women's Weekly. It tastes delicious with my "Chai Spice Icing" recipe available on Australia's Best Recipes.
Ingredients
- 250g soft butter
- 1 cup caster sugar
- 3 eggs
- 3 bananas ripe mashed
- 2 cups self-raising flour
Method
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Step 1Cream butter and sugar in small bowl with electric mixer until light and fluffy.
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Step 2Add eggs one at a time, beating well after each addition. Stir in bananas, then sifted flour.
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Step 3Pour into a well-greased, 20cm baba or ring pan. Bake at 180C for about 45 minutes.
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Step 4Stand a few minutes before turning cake onto wire rack to cool.
Recipe Notes
Use overripe bananas.
Can be frozen for up to a month.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
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