Banana Cake {Foolproof Recipe!}
10 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Butter for greasing the tin
- 75 g Butter (Melted, preferably unsalted)
- 100 g Caster sugar
- 2 Eggs (Medium free-range)
- 225 g Self-raising flour
- 3 Large bananas (very ripe) (Peeled and mashed)
Method
- Preheat oven to 180Β°C fan/200Β°C/400Β°F/Gas Mark 6.
- Grease the tin with soft butter (or line with baking paper).
- Break the eggs into a mixing bowl. Add the melted butter, sugar, flour and mashed bananas.
- Mix very well either by hand or using an electric mixer.
- Spoon into the tin, smoothing out with the back of the spoon.
- Bake for 40-50 mins until it is golden on top and a knife or skewer comes out clean.
- Allow to cool in the tin for 10-15 minutes and then turn out carefully.