The Most Moist Banana Cake
I made this and took it to a pot bless and the pastor started dinner with this cake! He then proclaimed that all dinners should start with dessert first.
The bananas should have sugar spots (little black spots) and be sweet and almost overripe. Note - almost overripe, not already overripe. I buy these bananas because no one wants them (people usually want the nice ones with no spots), they're always cheaper and they are so good in this cake!
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- 125 g
- butter, softened
- 1 tsp
- 3/4 c
- caster sugar
- 3/4 c
- self rising flour
- 3/4 c
- all purpose flour
- 1/2 tsp
- baking soda
- 400 g
- very ripe bananas, mashed
1Line and grease an 8x8" square cake tin.
2Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating on low speed after each addition until just combined.
3Preheat oven to moderate heat (about 375F or 180C).
4Sift the flours and baking soda. Mash half the banana and add that into the butter mixture with half the sifted dry ingredients. Mix lightly with a spatula or wooden spoon. Mash remaining banana and add in along with remaining dry ingredients.
5Fill cake tin with batter and level out. Bake for 45 minutes or till tester comes out clean.
6Let stand for 5 minutes before turning out onto wire rack to cool.
7Enjoy freshly baked together with ice cream, or slice into thin slices the following day and toast lightly, then butter and enjoy with a cup of tea or coffee.