Banana Cake – Betty’s 4B’s
- 8 oz Self Raising Flour – sifted 3 times
- 1 teaspoon Bi-carb – Sifted with flour
- ¾ cup whole milk
- 2 eggs – well beaten
- 4 bananas – over or very ripe (Use no other please)mashed very well
- 4 oz butter – softened to room temperature
- 4 oz sugar – Light or medium brown
With a hand held mixer or beater, cream sugar and butter until very light and fluffy. Add eggs, bananas, milk, and sifted flour – mix well.
Bake in 2 x sandwich tins or in a loaf tin that has been well greased and floured in a moderate preheated oven (180°C/ 350°F). Depending on your Cake tin/tins this usually takes between 30-45 minutes.
Once cake is cooked, take out of oven; leave 5-7 minutes BEFORE taking out of tins. COOL WELL before adding frosting. Butter Cream Frosting or Cream Cheese Frosting goes well with this cake.
Banana Cake – Mary’s Raisin and Brandy
- 4 Banana’s – over-ripe and mashed
- ¼ cup whole milk
- 1 cup soft light brown sugar
- ½ cup butter softened to room temperature
- 3 eggs – Organic beaten well
- 2 ½ cups Organic plain flour sifted 3 times
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp mixed spice or cinnamon (Your choice)
- ¾ cup Brandy
- 1 cup Raisins
- 1 cup roughly chopped Pecan nuts
Using a hand held mixer or beater cream sugar and butter until light and fluffy.
Add eggs, bananas, milk, brandy, flour and spices, mix well.
Then add raisins and nuts, mix well once more.
Pour into a 10 inch prepared pan (greased and floured).
Cook in moderate oven (180c/350f) Bake for 45-50 minutes or until a skewer inserted into cake centre comes out clean.
When cooked cool cake in pan for 15 minutes then remove and place on wire rack to completely cool before cutting or frosting.
A Butter Cream Frosting really takes this cake to a master chef level!
NOTE: This recipe is great in all areas of substitution, i.e. your choice of nuts, dried fruit etc. Also, slices freeze well so ideal for Adult lunch boxes.
Banana Cake – Danni’s Dad’s
- 1 teaspoon lemon juice
- 4 over-ripe bananas mashed
- 1 cup soft brown sugar
- 2 cups self raising flour – sifted 3 times
- 2 eggs and ¼ cup milk – beaten together
- 60 g (2 oz) butter – room temperature
- Optional – 1 cup chopped walnuts
Using a hand held electric mixer or beater – mix butter and sugar until smooth and creamy. Add all other ingredients combined well.
Decant mixture into a well greased and floured loaf tin - Bake in moderate oven approx 1 ¼ hours or until cooked – test by putting a skewer into the middle of the cake and if it comes out clean the cake is cooked. Danni’s Dad says, keep an eye on this as different ovens can produce different cooking times.
Cool in tin 10 – 15 minutes before turning out on wire rack to complete cooling.
Once completely cooled, top with a Cream Cheese Frosting.
Banana cake – Rich - Forget That Diet!
- 4 x Over-ripe Bananas – mashed 125 grams
- Butter – room temperature
- 3 eggs – beaten
- 1 cup Sugar – soft light brown is ideal
- 2 ½ cups Self Raising flour – sifted 3 times
- 1 Cup Sour Cream (You can use light)
- 1 teaspoon Pure Vanilla Essence
- 1 Teaspoon Ground Cinnamon
With an electric hand held mixer, whip butter, sugar, vanilla and cinnamon until light and fluffy. Add eggs, sour cream and banana mixing very slowly, then slowly add flour with mixer on very slow until batter is smooth.
Decant mix into your choice of cake pan which has been greased and floured well.
My choice of pan for this cake is an 8 inch round. If using a round pan, always line bottom with grease proof paper (this prevents middle from sticking and makes turning out cake much easier)
Bake in a preheated moderate oven (180c/375F) for 45-50 minutes (Cooking time will vary according to the pan you use).
However, knowing when cake is cooked is easy – just insert a clean dry skewer into middle of cake, if it comes out clean, then the cake is cooked.
Stand cake for 10 - 15 minutes before turning onto rack for complete cooling before topping with frosting.
I find a Rich Cream Cheese Frosting dusted with Ground Cinnamon, makes an ideal topping for this cake.
