This banana cake tastes even better on the second day. It is very similar to a banana mud cake as it's moist and quite dense. It tastes totally of bananas as there are no added spices.
Ingredients
- 125g soft butter
- 1 cup caster sugar
- 1 cup banana large mashed
- 1 tsp vanilla essence
- 2 egg
- 100ml buttermilk
- 1 1/2 cup self-raising flour
- 1/2 tsp bicarbonate of soda
Method
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Step 1Preheat oven to 180C (160C fan-forced). Grease and line a 22cm springform pan.
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Step 2Place butter, sugar, banana, eggs and vanilla into a food processor. Process for 2 minutes.
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Step 3Scrape down the sides, then add buttermilk using the pulse button to combine.
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Step 4Sift flour and bicarbonate of soda together into a bowl. Add flour mixture to food processor and process until just combined.
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Step 5Pour mixture into tin.
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Step 6Bake for approximately 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
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Step 7Cool cake on a wire rack. Store in airtight container in refrigerator.
Equipment
- 1 22cm round springform pan
Recipe Notes
Ice with a cream cheese icing or just sprinkle it with icing sugar. In place of buttermilk, use 100ml milk and add ½ tablespoon of white vinegar. Let sit for 5 minutes and use as you would buttermilk. Store this cake in the fridge as it develops a lovely texture.
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
Recipe Reviews (212)
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