Banana cake my way
For my 66th birthday yesterday I baked myself a Birthday Banana Cake.
I tweaked the famous old Edmonds Cookbook recipe to accommodate my personal taste, and what I had available in the pantry. The cake came out moist and tasty, with a fairly heavy texture (which I like) but not as visually appealing as I’d wish. I miss the little black seeds we used to get when using South American bananas. The cake doesn’t look quite right made with Aussie bananas. Still, it tastes fine.
One thing I have learned here is to freeze bananas when they are ripe. They are good to eat frozen instead of icecream, and when thawed they make perfect mash for cakes.
- 180 g butter chopped and warmed
- ¾ cup sugar
- 3 eggs at room temperature
- 2½ cups mashed ripe banana
- 1 tsp Lime juice
- 1 tsp baking soda
- 3 Tbsp. Greek yoghurt
- 2½ cups self-raising flour
- ¼ cup shredded coconut
- Preheat oven to 200 degrees C
- Butter 2 loaf tins and line with greaseproof paper
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in mashed banana and lime juice, then yoghurt
- Fold in the flour, baking soda and coconut. Mix well.
- Pour batter into baking tins.
- Put cakes in oven and turn the thermostat down to 180 degrees
- Bake approx. 45 minutes at 180 C or until cake springs back when lightly touched*
- Leave in tins for 10 minutes before turning onto wire rack.
- When cool ice with lemon or chocolate icing (Since I am on a diet and shouldn’t even be eating cake, I decided to forgo this step).
Note: This cake is usually baked in a 20cm round cake tin. But mine is gone so I had to use two loaf tins. That is handy actually, because I can freeze one cake for later.
*if baking in a single round tin, about 55-60 mins.