Banana Cake
Ingredients
- 1/3 cup Margerine Softened
- 1/2 cup Caster sugar
- 1/4 cup Brown sugar Packed
- 2 Eggs Large
- 1 teaspoon Vanilla
- 2 cups Plain flour
- 2 teaspoons Baking Powder
- 1 teaspoon Bi carbonate soda
- 1 teaspoon Mixed spice
- 1/2 teaspoon Cinnamon
- 2 large Cavendish Bananas Over Ripe
Instructions
- Measure and sift into a bowl the flour, baking powder, bi -carb and spices
- With an electric mixer beat butter and sugars well. Turn mixer on low and add vanilla, then at one egg at a time to the mix until combined.
- With the mixer on low fold in 1/3 of the sifted flour, alternating with milk, flour, milk, flour until all combined then turn the mixer up to 3/4 speed for 30 seconds or so.
- Mash bananas on a plate then fold into the batter with a spoon until combined.
- Pour batter evenly into 2 lined loaf tins (approx 12 x 22cm). Pop pans into a pre heated 175*C oven for approx 30 mins checking with a skewer that the cake is cooked.
- Cool for 5 mins in the pans then turn out onto a wire rack to cool fully.
Notes
This cake can be served with butter.
Ice with cream cheese frosting ( Softened cream cheese with icing sugar to taste).
Add chopped walnuts.
After flour is sifted add a handful of sultanas or raisins to the flour (the flour prevents the fruit from sinking to the bottom of the cake) then mix as per instructions.
Add more spices.
Make as cupcakes.
Banana flavour depends on how ripe your bananas are, what type they are and the eventual size.
Drizzle cake with icing sugar.
Serve with custard as a dessert.
I freeze this cooked cake sliced and un iced.