My first recollection of eating Banana Cake was at the home of my primary school headmaster, Mr Campbell, in Napier. His wife Kay had baked a Banana cake, iced with lemon icing for afternoon tea and it was divine. I politely asked for the recipe (as I often did) and was informed it was in the Edmonds Cookery Book. This is my favourite Banana cake recipe and is always best made with somewhat squishy bananas which are sweeter and have more flavour. These bananas are also best for making Banana Daquiris.
This recipe is good for beginners and young chefs as it introduces many basic baking techniques in a simple and uncomplicated manner. I do remember the first time I made this being very confused about how much cream was required as the first instruction is “Cream butter and sugar” and there is no Cream listed in the ingredients!! Glad to say I have learnt much since then and dont assume that people understand the required jargon.
Decided to use this recipe for part of the Grandies 2nd Birthday cake and discovered I had not shared it on the blog….. so here it is.
- 125 grams butter
- 3/4 cup sugar
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon Edmonds baking soda
- 2 tablespoons hot milk
- 2 cups plain baking flour
- 1 teaspoon Edmonds baking powder
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Add mashed banana and mix thoroughly
- Stir soda into hot milk and add to creamed mixture
- Sift flour and baking powder together and stir into mixture
- Turn into a greased and lined 20 cm round cake tin
- Bake at 180°C for 50 minutes or until cake springs back when lightly touched
- Leave in tin for 10 minutes before turning out onto a cooling rack
- When cold ice with Lemon or Chocolate Icing or dust with icing sugar
- The mixture can be baked in two 20 cm round sandwich tins and filled with whipped cream and sliced banana.
- I like to cook this in a ring tin – but then I like ring tins….