Moist Banana Cake
This is lovely and moist. I found using 1/2 cup firmly packed brown sugar gave it a slight caramel flavour. Great warm with butter on top.
- Preparing Time: 10 minutes
- Total Time: 55 minutes
- Served Person: 8
australian
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons milk
- 1/2 cup firmly packed brown sugar
- 3 ripe bananas
- 1/2 cup caster/white sugar
- 125 g butter salted is fine
- 1 1/2 cups self raising flour
- 1 teaspoon vanilla essence or 1/2 teaspoon vanilla extract
- 1/2 teaspoon bicarb soda
- ground ginger and/or ground cinnamon to taste
- Carbohydrate 53.1940195211885 g
- Cholesterol 0.375 mg
- Fat 0.466396078355602 g
- Fiber 1.70301482483616 g
- Protein 2.64371645869784 g
- Saturated Fat 0.151011310378106 g
- Serving Size 1 1 Serving (97g)
- Sodium 345.549118053211 mg
- Sugar 51.4910046963523 g
- Trans Fat 0.129660742344116 g
- Calories 221 calories
Preheat oven to 190°C. Cream butter and sugar in a bowl until it turns a light colour. Gradually add beaten eggs one at a time. Mash banana on a plate with vanilla essence/extract and sprinkle with ground ginger and/or cinnamon and mix through. Mix bicarb soda in a cup with the milk. Add mashed banana mixture into creamed butter and sugar and mix until combined. Add milk and flour to banana mixture and combine. Pour into a greased and lined loaf tin and bake for 45 minutes or until skewer comes back clean. Cool on cake rack.
