Savour the sweetness of ripe bananas in this moist and fluffy cake! The perfect companion for a cold afternoon and a warm cup of English Breakfast Tea.
Prep Time: 10 mins | Baking Time: 60 mins | Makes 1 loaf
Ingredients
Flour Mixture - Mix together and set aside
180g Self-Raising Flour
1 Tsp Baking Soda
Pinch of Salt
Cake Batter
125g Unsalted Butter, Softened
160g Granulated White Sugar
1 Tsp Vanilla Essence
2 Eggs, Room Temperature
2 Tbsp Milk, Room Temperature
3 Very Ripe Bananas, Sliced
Directions
Preheat the oven at 150°C.
Whisk butter with sugar and vanilla essence until well combined (approx 2 mins).
Add in the eggs and milk and continue to whisk. Then, add in the sliced bananas *Set aside half of a banana to decorate the top of the cake later.
Sift in the flour mixture and gently stir it in a Figure-8 motion with a spatula.
Line a loaf baking pan with baking paper and pour mixture into it. Gently tap the base of the pan on the table top to get rid of any air bubbles.
Place the banana that was set aside earlier on the top of the cake and bake for 60 minutes or until a bamboo skewer comes out clean. (If the top of the cake starts to brown too quickly, loosely place a sheet of aluminium foil above it)
Ready to serve!
Note: If you are using a shallower baking pan e.g brownie pan/ cupcake pan, bake the cake mixture for 25 - 30 mins instead.
Let's dig in!
Made too many?
Store the leftover cake at room temperature in an airtight container. They should keep well for the next 2-3 days.
Enjoy!
Signing off, Cher
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