Banana cake recipes
Our top 3 of 15 Banana cake recipes
Ingredients
- 2 Ripe Bananas
- 2 tblspn Sour Cream
- 6oz caster sugar
- 2 tspn lemon zest
- 7 oz Plain Flour
- 2 tblspn baking powder
- 1 tspn Vanilla Essence
- 2 Large eggs
- 5oz unsalted butter
Method
- Heat the oven to Gas 4. Blitz bananas and sour cream in a food processor. Add the eggs and vanilla essence and lemon zest and zap again. Mix the flour, baking powder and sugar in a bowl, beat in the butter along with the wet ingredients, adding these a little at a time and beating in between ( do not over beat). Pour into a 9in loose bottomed cake tin, which has been greased and lined with baking parchment) and bake in the middle of the oven for 40 mins. Test cake, and if still wobbly in the middle, return to the oven for another 10 mins.
- When cooked, turn out and cool. When completley cold, melt 200 g plain chocolate, abd beat with 300ml sour cream. Use the frosting to ice the cake on top and around the sides. Alow the frosting to cool and firm up, then serve.
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Add commentIngredients
- 3 tbsp margarine
- ½ cup caster sugar
- 3 large chopped bananas
- 2 eggs
- 1 teaspoon vanilla essence
- 1 cup self-raising flour
- 1 cup wholemeal self-raising flour
- 190ml buttermilk
- ICING
- ¾ cup caster sugar
- 1 tbsp lemon juice
- 3 teaspoons boiling water
Method
- 1. Preheat the oven to 180°C/350°F
- 2. Lightly grease a round cake pan, lining the base with baking paper
- 3. Beat the margarine, sugar and bananas until the mixture is combined and banana is almost smooth
- 4. Then add the eggs one at a time, beating well after each addition to stir them in. Then beat in the vanilla in a similar fashion
- 5. Mix the two cups of flour in the bowl, making sure they mix evenly. Pour in the milk
- 6. Stir the mixture well but if it is over beaten, the cake will be tough
- 7. Pour the cake bater into the pan and bake the cake for 70 minutes. Check the cake's cooking progress by inserting a skewer into the centre of the cake; if it comes out clean, the cake is cooked
- 8. Allow 5 minutes cooling time in the pan before taking the cake out of the cooking pan and allowing it to cool fully on a wire rack
- Icing:
- Wait until the cake is fully cooled before icing the cake.
- Sift the iing sugar into a bowl before adding the water and lemon juice. Only add enough water to make a thin icing: leave it to set after spreading the iing before serving.
- NUTRITIONAL INFORMATION: 231 Calories, 41g of carbohydrates, 5g of protein, 5g of fat
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7 Comments
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Harley1410 Wed Aug 4 2010 • Reply
I made this for my Daughters Birthday. Every one loved it ! Brilliant Recipe Thanks x
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Manishalovescooking Sat May 22 2010 • Reply
All excited to reward hubby and children for their hard work tomorrow in the Garden with this recipe...will keep my finger from the soil..while they toil in the garden...will keep you posted.
Ingredients
- 2 or 3 Ripe bananas (even over ripe are fine)
- 8 oz self raising flour
- 8 oz Sugar
- 4 oz Stork margarine
- 2 eggs
- 4 Tbsp Golden Syrup
- pinch of salt
Method
- Pre-heat oven to Gas Mark 2 / 150 c.
- Peel bananas and mash in large bowl.
- Sieve flour onto bananas with pinch of salt.
- Add rest of ingredients and use electric hand whisk to mix together.
- Line a loaf tin with baking paper and pour mixture in. Bake in oven for 75 minutes until risen and firm to touch, make sure a skewer inserted comes out fairly clean, not covered in wet mixture. Rest for 10 minutes in tin then cool on a wire rack.
- Delicious warm or cold.
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