Banana cake is an old-fashioned family favourite. A staple, if you like. For me, banana cake just does not get old. It is always so soft and well, banana-y. In fact, my birthday cake of choice for many years as a child was a banana cake!
It is also, hands-down, totally the best cake batter to eat straight from the bowl! It’s just so sweet and the bananas give it a thick, sticky, smooth feel that cannot be beat and ensure that the final product is always so velvety and moist.
It’s just so easy – no fancy layers, no complicated mixing techniques. Just a bowl, some ripe bananas, a wooden spoon and you. You can keep over-ripe bananas in your freezer and bust them out any time that you just feel like baking!
There is no need to really harp on, too much, about this one. Ridiculously delicious!
Ridiculously Delicious Banana Cake
- 1 cup of sugar
- 100 grams of butter, melted
- 3 bananas, mashed with a fork
- 3 eggs
- 1 teaspoon of baking soda
- 1/2 a cup milk
- 150 ml fruit yoghurt
- 2 cups of flour
- 3 teaspoons of baking powder
Preheat oven to 160 degrees and spray a 20 cm round cake tin with non stick baking spray. Line the base with baking paper.
Beat the sugar, melted butter, and eggs until thick and creamy. Add the mashed bananas and beat well. Heat the milk in a small microwave proof bowl in the microwave until nearly boiling – roughly 1 minute or so.
Stir the baking soda into the milk and then stir this into the banana mixture. Add the yoghurt, flour and baking powder. Mix well and pour into the prepared cake tin and bake for 45 – 50 minutes until the cake is cooked in the middle and just pulling away from the edges of the tin.
Cool in the tin for 5 minutes then release the spring sides and cool completely on a wire rack. When completely cold, ice with chocolate icing. Decorate the top of the cake with a few nuts of your choice!