Sam told me he wanted to make a banana cake today. I umm’d and ahh’d about whether we should make the healthy version or the other version. Pause. Ok who am I kidding? I did not umm and ahh, I didn’t even flinch as I got out an entire 250 gram block of butter and willed it to soften so I could make my mum’s most awesome banana cake recipe ever.
WARNING (or, it is a PSA?): This recipe contains condensed milk.
You’re welcome.
| Best banana cake |
- 180 grams castor sugar
- 250 grams butter
- 3 eggs
- 1 cup mashed banana
- 280 grams flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons condensed milk
- Juice of 1 orange
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- Preheat oven to 170°C/340°F.
- Beat butter and sugar together until creamy, then add eggs one at a time and continue to beat until mixed.
- Mix in flour, baking powder and baking soda until properly combined.
- Add condensed milk, orange juice and mashed banana and continue to mix.
- Line two loaf tins or one round tin.
- Bake in preheated oven for 35 minutes (for two loaf tins) – try 40 minutes for a round tin. Cake is cooked when an inserted skewer comes out clean.
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| Serves 10-12. |