CF 24/60 Moist Banana Cake

2015-01-15
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m

Ingredients

600g Ripe Bananas or (4 medium size ) mashed with fork

150g Self Raising flour sifted

100g Butter or Margarine (melted) or cooking oil

100g Icing sugar

2 large eggs

2 teaspoon vanilla essence (optional)

1 teaspoon yellow food colouring (optional)

20cm or 22cm round baking tin lined or oiled/buttered

Method

In a mixing bowl beat the melted butter/margarine or oil together with the icing, eggs and colour (optional).  Beat either by hand for 5 minutes or by electric beater for roughly 2 minutes then mix in the vanilla (optional). Now add the bananas and flour. Mix it well then add it to your lined or oiled non-stick tin. Place in the centre of the preheated electric oven at 160 degrees and bake for 50 to 60 minutes.  Serve hot as a dessert/pudding with double cream/custard/chocolate sauce or serve cold after cooling it on a cooling rack as a sliced cake, iced or with dusting of icing sugar (as pictured).

Variations and My Story

I am always having to resort to creating quick recipes due to my busy life. Try making this recipe in ramekin dishes, being a moist mixture you could serve it as a hot dessert with custard or cream or as above but halve the baking time though. Make them as cup cakes or muffins baked for 20 minutes instead and great for picnics, children’s parties or for lunch boxes. The yellow colouring really helps lift the colour of banana but you don’t have to use it if food colouring is a health issue. Being a moist cake it may feel a little dense but the flavour of banana is truly noticeable then a light sponge type of banana cake, this would be a good recipe made in a loaf tin or a square in as pictured. Enjoy!

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