Spiced Banana Cake

November 30, 2010

I’ve had a few requests for this recipe from various members of my family and thought I’d share it with you too. You may need to experiment a bit with the quantity of bananas and eggs, it all depends on the size. Although it can be frozen or kept for 4 days it doesn’t seem to last that long in our house!  I hope you enjoy my favourite quick, easy and tasty banana cake recipe:

Makes a 20cm round cake

8oz/225g softened butter or margarine

6oz/175g caster sugar

2 ripe bananas

2 tsp mixed spice

2 tsp baking powder

8oz/225g self-raising flour

2 large eggs

1. Preheat oven to 180 degrees centigrade/350 degrees fahrenheit.

2. Grease and line a 20cm/8 inch round cake tin. Beat all ingredients together. Spread into the prepared tin.

3. Bake for 40 minutes. Reduce oven temperature to 170 degrees centigrade and bake for a further 20 minutes until a skewer inserted in the centre comes out clean.

4. Cool in tin for 10 minutes, then turn out and cool. Store in an airtight tin. Eat within 4 days or freeze in portions.

I have a similar all-in-one recipe for sponge cake too, let me know if you want that posted here too.

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