Updated 14 May 2013
Eek! I had some overripe bananas and thought I’d make banana cake so I came here looking for the recipe and… oh.my.god. That was the worst written recipe, illustrated by the ugliest photograph in the history of food blogging! Okay, it was only my 3rd ever post and I was using the most craptastic camera in the history of the world, but… I died a little inside when I saw it!
So here we are with another recipe redux. I’ve updated the ingredients and directions and the result is a much better cake.
120g butter, room temperature
1 cup sugar
2 large very ripe bananas, mashed (about 250 – 275g)
1 teaspoon vanilla essence
200g all-purpose (plain) flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 170°C. Grease and flour a 26 or 30cm (10 or 12″) loaf tin.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each one.
Stir in banana and vanilla.
Whisk together dry ingredients together and fold into banana mixture until just combined and there are no traces of flour left.
Pour batter into loaf tin.
Bake for 40 – 5o minutes, depending on the size and mushiness of the bananas, until a toothpick inserted in the centre comes out clean. If it browns too quickly, lightly cover the tin with aluminium foil.
Cool for about ten minutes in the tin before turning out onto a wire rack to finish cooling to room temperature.