This is probably one of the easiest ways for me to get bananas into my system as I'm not exactly their biggest fan. However, I came across some photos on Pinterest of banana cakes this morning that inspired me to bake my very own. I'm sure you'd agree that homemade cakes are better because you have control of what goes in; you can manipulate the taste and the flavouring. It's rich and moist with so much flavour, definitely one to try.With most of my cakes, I use two layered together With this one however, I didn't feel it was necessary because too much buttercream would cover up the banana flavour.
What you need:
- 2 large, fresh bananas
- 2 tsp lemon juice
- 3 cups plain flour
- 1.5 tsp baking soda
- 1/4 tsp salt
- 3/4 cup soft butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 1.5 cups milk soured with one tbsp vinegar (to substitute buttermilk)
- Pre-heat oven to 225º F, grease and flour a cake tin.
- Mash banana and mix with lemon juice and set aside.In a med bowl, mix baking soda, flour and salt. Set aside.
- Combine milk and vinegar in a small bowl, and set aside.
- In a large bowl, cream butter and sugar. Beat in eggs and stir in vanilla extract.
- Beat in flour mixture with the soured milk. Stir in the mashed bananas.
- Pour into greased/floured cake tin and bake for 1 hour (or until knife comes out clean). ** When done, immediately place in freezer for 40 minutes before icing. I made my own pink buttermilk icing which only takes about 15 minutes.