Name: Banana Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 125 g salted butter softened; 1 1/2 cup sugar; 3 banana mashed ripe; 1/2 tsp vanilla extract; 2 large egg; 100 ml buttermilk; 1 1/2 cup self-raising flour; 1/2 tsp bicarbonate of soda; 1 tsp ground cinnamon

by mikeypuppy Last updated on 07/24/2019

The best tasting, moist banana cake - a great way to use up over ripe bananas. - mikeypuppy

Ingredients

125 g salted butter softened
1 1/2 cup sugar
3 banana mashed ripe
1/2 tsp vanilla extract
2 large egg
100 ml buttermilk
1 1/2 cup self-raising flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon

Method

Step 1

Preheat oven to 160C (fan-forced) or 180C (conventional). Grease and line a 22 cm diameter springform pan.
Step 2

Cream butter and sugar together.
Step 3

Add banana, vanilla, cinnamon and eggs. Combine and beat for two minutes.
Step 4

Add buttermilk. Mix together sifted flour and bicarbonate of soda and add to the mixture.
Step 5

Continue to beat until just combined.
Step 6

Pour batter into prepared pan.
Step 7

Bake for about 50 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.
Step 8

Leave cake to cool on a wire rack.

Equipment

1 22cm round springform pan

Recipe Notes

from Australia’s Best Recipes team

Spread cooled cake with lemon icing. Store cake in an airtight container in refrigerator. This cake is even better the next day or so but who can wait that long. Whilst this cake does not rise much it also tends to come out with a very flat top so makes the finished product very presentable. Sugar can be substitued with brown or caster sugar.