It only feels right to start the blog off with the one of my absolute favourite recipes.
In the good ‘old’ days before I was sick my friends and family knew me for my banana cake recipe. So it makes sense that this was the first recipe that I set to work altering so that I could eat it knowing that it was ‘good’ for me as it had extra salt in it!
The cake is incredibly easy to make and can all be done sitting down. The cake is in the oven for about 40 – 45 minutes (depending on the type of cake tin used) so allows plenty of time to lie down and recover from cooking if you need to.
I’ve been playing around with the banana cake recipe a lot and I have finally mastered adding a lot more salt but hiding that salty taste behind all the other lovely spices and flavours of the cake. I hope you all enjoy it!
- 2 eggs (60g), beaten
- 125g butter, softened
- 250g plain flour
- 1 tsp bi-carb soda
- 1 ½ cup castor sugar
- 1/2 cup milk
- 1 tsp lemon juice
- 2 large ripe bananas, mashed
- 5 drops vanilla
- 2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
Step 1. Preheat your oven to 180°C (fan forced), and butter and line a cake tin.
Step 2. Cut up the butter into pieces and put it into a mug or bowl and microwave in 30 second batches until melted. Once melted combine the butter and sugar into your cooking bowl. Remember to sift the sugar in.
Step 3. Add in the eggs, chopped banana pieces and vanilla. Use an electric mixture to make sure all the ingredients are mixed in nice and smooth.
Step 4. Sift the remaining dry ingredients together in a separate bowl (that’s the flour, bi-carb soda, salt, cinnamon and allspice).
Step 5. In another separate bowl mix together the milk and lemon juice.
Step 6. Alternating, slowly add the dry ingredients and the wet ingredients, to the main ingredients, beating between each addition.
Step 7. Once all the wet and dry ingredients have been added to the main mixture, pour the banana cake mixture into the cake pan and place into the oven to bake for approximately 40 – 45 minutes, or until a skewer comes out clean.
Step 8. Rest in the tin for 5 minutes before turning out onto a wire rack to cool.
This banana cake always comes out very moist with quite a mixture of banana and spice flavour. The banana flavour and smell isn’t particularly strong so you can convince those who are sometimes sitting on the fence when it comes to fruit inspired cakes to have a piece. My little nephew loves this cake and it is a winner at every holiday party I have taken it to recently – the only problem is I never have any leftovers!
I hope you enjoy this cake as much as I do!