Mrs. Jackson Cooks

Life through food

Easy peasy banana cake

on May 15, 2012

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Hubby brought home a load of over ripe bananas from work last week, and so I made banana cake. I have such a simple and quick recipe that I use and the end result is always delicious. It’s moist and sticky and very bananary!

The main thing to this recipe is a food processor or blender or smoothie maker – basic an electric thing that wizzes. Even a hand blender would work. This is what makes it simple. Otherwise you’re back to the old fashioned way of creaming butter and adding eggs and hoping they don’t curdle. Basically, weigh everything out (I did this in one bowl, putting everything on top of each other), bung it in a blender or processor, wizz til smooth. Then put in a cake tin and cook til risen, golden and fluffy. And ta da- you are a wonderful cake god(dess)! The prep stage takes about 10 minutes tops. And then you can set the timer on your oven and leave it until it beeps.

With this recipe, the more overripe the bananas are, the better, and the less sugar you need to add.

I’ve no idea where the recipe came from – I’ve had it written in the back of a recipe book for years! And had previously been on a post-it note. It might have even come from my mum or a friend’s mum.

Banana cake

makes 2 loaf cakes (about 10 – 12 slices)

  • 250g self-raising flour (or use plain flour with 1.5 tsp baking powder and a pinch of salt)
  • 340g caster sugar
  • 4 bananas, mashed
  • 340g butter or margerine, softened
  • 6 eggs
  • 2 tbsp vanilla essence
  • To ice:
  • 3 tbsp lemon juice
  • 1-2 tbsp granulated sugar
  1. Preheat the oven to 180 degrees celsius. Grease 2 loaf tins.
  2. Place ingredients in a food processes or and blend til smooth.
  3. Pour half the mixture into each tin and bake for 45-50 minutes in the middle of the oven, or until a knife comes out the middle of it clean.
  4. Allow to cool slightly in the tins for about 10 minutes, then turn onto wire racks to cool.
  5. Meanwhile, making the sugar glaze icing by dissolving the sugar in the lemon juice. Prick the top of the cake all over with little holes (I use bbq skewers) and pour the glaze over it. It will run everywhere (make sure you do on a plate or cover the surface) but don’t worry, it’ll set and look quite pretty.
  6. Cool and serve with a nice cup of tea. And enjoy 🙂
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