This banana cake is my “go to” foolproof cake recipe and the cake I make the most. Even though I didn’t really bake before starting this food blog, I did make this cake numerous times because it was so easy! No beaters are required – just gentle stirring. Most people who try this cake say that it is the best banana cake they have had and the most moist. It tastes yummy plain but tastes just as good with a layer of cream cheese icing.
On Mother’s Day when my family came over for lunch, I made Portuguese egg tarts but my mum said with disappointment in her voice “I thought you would have made me banana cake”! She loves it so I make sure every time she comes over there is banana cake for her and she gets to take home the extra!
The one thing about banana cake is that you have to have very, very ripe bananas handy. The only place that seems to have ripe bananas for you to buy immediately is Victoria Market. Otherwise you have to buy bananas in advance and hope they are ripe enough on the day you want to make the cake! I recently bought some bananas that took almost 3 weeks to start to turn black before I could make banana cake!
Best ever banana cake
1 ½ cups self raising flour, sifted
1 tsp bi-carbonate soda
¾ cup castor sugar, sifted
3 (or 2 large) very ripe bananas, mashed
½ cup oil
2 eggs, lightly beaten
1. Preheat oven to 150C and grease a ring tin.
2. Sift flour, sugar and bi-carb soda into a bowl and mix together.
3. Make a well in the centre and add bananas, eggs and oil.
4. Using a large spoon, stir gently until mixture is smooth.
5. Pour into cake tin and bake for 40 minutes or until a skewer comes out clean.
6. Turn onto a wire rack and allow to cool before icing (or leave it plain).
- I used extra light olive oil but you can use any other mild flavoured oil like vegetable or canola. I would avoid using extra virgin olive oil.
- See this post for the cream cheese icing to ice this cake. http://myfoodtrail.com/2009/06/cream-cheese-frosting-icing.html
- Uniced cake can keep out of the fridge for up to 3 days in an airtight container and still retain its moistness.
I turn this cake upside down to ice it so I have a smooth surface on top. If your icing is too thick, you might find that the crumbs come off the cake and mix with your icing. If this happens, scoop some icing in a bowl and dilute it with a bit of milk. Ice the whole cake with a thin layer of this icing and let it set, then ice again normally. The thinner consistency icing layer provides a barrier against crumbs.
Over & Out, Rilsta xx