2½ cups self-raising flour
1 tsp baking soda
1 cup caster sugar
4 eggs, at room temperature
2½ cups mashed bananas (about 4 medium-to-large overripe bananas)
1 cup vegetable oil
Te Pa Reserve Collection 2020 ‘Hillside’ Sauvignon Blanc
Forget traditional cake-baking methods and before you say, “Too easy!”, let me tell you this is THE BEST BANANA CAKE EVER. Complete strangers come up to me in the street and tell me how much they love this recipe. Banana cake appeals to everyone and with the use of over-ripe bananas, it makes you feel quite heroic. You could almost suggest it was good for your budget and your health – using up soon-to-be-discarded bananas and all that potassium for your body!
Preheat oven to 160°C. Grease a 23cm cake tin and line with baking paper.
Sift flour and baking soda into a bowl. In another bowl add sugar, eggs, banana and oil and using a potato masher, blend well to a smooth batter. Pour batter into flour mix and blend very gently (don’t overmix).
Transfer mixture to prepared tin and bake for approximately 1 hour, or until a skewer or knife comes out cleanly.
Ice with lemon cream cheese icing. Or if you prefer, a simple lemon icing without the cream cheese.
MY ICING: I simply place 2–3 cups of icing sugar into a bowl, add a tiny little knob of butter, some lemon zest and juice of ½ a lemon. Add about 1–2 tbsp boiling water and mix well with a fork. Add more icing sugar to get it to the desired consistency. I like to ice the cake while it’s still warm (but not hot) so the icing slightly melts on top of the cake, as I prefer less icing – almost a glaze.
COOK's TIP: You can halve the cake to make a smaller version – check after cooking for 40 minutes and use a 20cm tin.
GOOD NEWS: The cake keeps well, and the flavour improves the day after it has been baked. And if you spend more than 5 minutes making this cake, you have a serious motor co-ordination problem!