A friends mum gave me this recipe years ago, and it has never let me down… well except the time I was heavily pregnant with my first son and forgot to add the sugar ! It’s the best banana cake recipe I have ever known. It’s on high rotation in our family. It’s easy, fool proof and delicious.
Heat oven to 180 degrees celsius. You can choose to make this as a cake in a 20cm round cake tin or as banana bread in a standard loaf tin.
INGREDIENTS
2 large bananas, over ripe is best.
2 tbl spoons of natural yoghurt or sour cream
2 eggs
2 tsp of grated lemon zest
1 tsp of vanilla extract
280 g SR Flour
150g castor sugar
1 tsp baking powder
A pinch of salt
140 gms melted butter
METHOD
Literally put it all in the cake mixer. Once it’s all combined, don’t over work it, place it in your choice of tin and bake for 30 – 40 minutes.
You can top this cake with my Cream Cheese icing, or serve it toasted as a loaf with my Maple butter recipe.
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