Never Fails Simple Banana Cake
Call it banana bread or banana cake, this is a great recipe and one of my favourite things to make. It is a firm favourite with all the family. It is simple to make and it has never failed for me so far. My three year old likes to help by mashing the bananas. I made it for a coffee morning last year and my Tea Room owner friend was very impressed. I have presented a mix of baked cakes and buns in the past, with mixed results, but this banana cake was the most successful by a mile.
2 or 3 ripe bananas (can be seriously black)
140g butter (ideally softened, plus a little for lining the loaf tin)
140g caster sugar
140g self-raising flour
1 tsp baking powder
2 large eggs, beaten
Sprinkle of demarara sugar (optional)
Method for Banana Cake
- Heat oven to 180C or 160C fan
- Butter a loaf tinned line it with greaseproof parchment paper
- Mash 2 or 3 ripe bananas
- Cream 140g butter and 140g caster sugar until light and fluffy
- Slowly add 2 beaten large eggs with a little of the self-raising flour
- Fold in the remaining flour, 1 tsp of baking powder and the mashed bananas
- Pour mixture into the loaf tin and sprinkle a little demerara sugar on top
- Bake for about 30 minutes
- Check with a skewer and once the skewer is clear, remove from the oven
- Cool in tin for 10 minutes then remove to a cooling rack
We love eating this straight from the oven, but it does keep well and remains moist if kept in an airtight container. It will keep for a few days.
It can also be warmed and paired with custard or ice cream for a family dessert. I also include this in my daughter’s lunch box as a treat.
If you’d like to add some crunch, you could place banana chips on the top after cooking with a little icing sugar drizzle (50g icing sugar with 2-3 tsp water to make runny icing). This cake can be frozen if desired.