Banana Cake

Name: Banana Cake Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 125g butter, softened; ¾ cup Chelsea White Sugar; 2 eggs; 1 - 1 ½ cups or 3-4 mashed ripe bananas; 1 tsp Edmonds Baking Soda; 2 Tbsp hot Meadow Fresh Milk; 2 cups Edmonds Standard Flour; 1 tsp Edmonds Baking Powder; Chocolate or Lemon Icing; Chelsea Icing Sugar (optional); Nuts & fruit to garnish (optional)

This classic recipe remains one of the most popular in the Edmonds Cookery Book.

You can also find this recipe in te reo Māori: Keke Panana

1 hour 30 mins

Prep Time

(149)

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Ingredients

125g butter, softened (or Olivani Spread)
¾ cup Chelsea White Sugar
2 eggs
1 - 1 ½ cups or 3-4 mashed ripe bananas
1 tsp Edmonds baking soda
2 Tbsp hot Meadow Fresh Milk
2 cups Edmonds standard grade flour
1 tsp Edmonds baking powder
Lemon or Chocolate Icing
Chelsea Icing Sugar (optional)
Nuts & fruit to garnish (optional)

Method

Preheat the oven to 180ºC. Butter the inside of a 20cm deep round cake tin and line the base with baking paper.
Cream the butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.
Add the mashed banana and mix well.
Stir the baking soda into the hot milk and add to creamed mixture, then sift the dry ingredients together and fold through the creamed mixture.
Scoop the mixture into the prepared tin, level the top, and bake for about 50 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a wire rack to cool. When cold ice with Lemon or Chocolate Icing or dust with icing sugar.

Variation:

You could also bake the mixture in two 20cm round sandwich tins for 25 minutes. Sandwich the cakes together with whipped cream and sliced banana and dust the top with icing sugar.