The Busy Woman's Banana Cake
A community recipe by LilybellNot tested or verified by Nigella.com
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Preheat oven 180c. Melt butter, add sugar, eggs, vanilla essence & mix well. Sift flour, baking powder & bicarbonate of soda on top of melted ingredients in the pot. Mix carefully then slowly add: milk & mashed bananas. Pour into well greased and lined 20cm ring tin and bake at 180 C for 30-40 mins (check after 30 so it doesn’t go for too long and dry out).
Preheat oven 180c. Melt butter, add sugar, eggs, vanilla essence & mix well. Sift flour, baking powder & baking soda on top of melted ingredients in the pot. Mix carefully then slowly add: milk & mashed bananas. Pour into well greased and lined 20cm ring tin and bake at 180 C for 30-40 mins (check after 30 so it doesn’t go for too long and dry out).
Introduction
A tasty moist banana cake, which is satisfyingly easy to make. This keeps really well and actually gets moister after a few days - ice with chocolate or lemon icing. A real family favourite, especially for the cook :-)
A tasty moist banana cake, which is satisfyingly easy to make. This keeps really well and actually gets moister after a few days - ice with chocolate or lemon icing. A real family favourite, especially for the cook :-)
Ingredients
Serves: 6
Metric
Cups
- 150 grams butter
- 188 millilitres sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 500 millilitres flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 125 millilitres milk
- 2 bananas (mashed)
- 5⅓ ounces butter
- 7 fluid ounces sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 18 fluid ounces flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 4 fluid ounces milk
- 2 bananas (mashed)
Method
The Busy Woman's Banana Cake is a community recipe submitted by Lilybell and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Cherryanne on 19th July 2021
Show more commentsStrange measures for this -- I'm puzzled by amounts for sugar and flour given in millilitres (which are usually just used for liquids.) Why not milligrams or just grams, as it is for the butter quantity? (And it would be difficult indeed to measure out 188 millilitres of flour) Plus if you toggle the ingredients for the cup version they are not given in cups! It's actually in imperial weights but again, fluid ounces for dry ingredients like sugar and flour. I'd hesitate to make this recipe given the oddness of the measurements.