Recipe by Stacey Q
My mum used to make this for me and my sister when we were younger and now I make it for the kids I look after. Its a good recipe to use up any bananas that are going a bit black. I also mash up bananas in lots of 3 put in a container and freeze for when I make this recipe and it turns out great.
Top Review by Chef floWer
Oh my! This cake was so GOOD! I am really bad at making cakes but this cake was different. I had to substitute the sugar because I ran out of white sugar, so I used 1/4 cup white sugar and 2/4 cups of raw sugar. Also the three bananas I used were huge so they would normally equal to about four bananas. I used a 21 cms round cake tin and cook it longer then 30 minutes but I think it was my oven setting. Other wise I kept to the recipe. We ate this for an afternoon picnic, Little Miss (DD) decided it was her favourite dolls birthday so it ended up being a birthday cake. Everyone who ate a piece said it's one of the best cakes they have ever had tasted. I have never made a banana cake in my life but this is become my favourite. It was so easy that Little Miss (DD four year old) mixed everything up herself. Thank you Stacey Q for restoring my confidence with baking.
- 1⁄2 cup margarine
- 3⁄4 cup white sugar
- 2 eggs
- 3 bananas, mashed
- 1 1⁄2 cups self raising flour
- 1 pinch salt
- 2 tablespoons milk
- 1 teaspoon bicarbonate of soda
Directions See How It's Made
- Cream sugar and margarine then beat in eggs one at a time beating well.
- Beat in banana.
- Sift in flour and salt.
- Dissolve carb soda in milk and add into bowl and mix until all is combined.
- Pour into a well greased tin and bake in the oven at 180 degrees for about 25-30 minutes or until cooked through.
- TIP: If you like your cake extra moist like I do add a little bit more milk to the batter before pouring into the tin.