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Member recipe

Banana cake

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(146 ratings)

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Servings

Serves 8

Moist banana cake, easy to make and uses up overipe bananas

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Ingredients

  • 2 ripe bananas (overipe is best)
  • 170g caster sugar
  • 170g self raising flour
  • 170g soft margarine
  • 3 eggs
  • Fewdrops vanilla essence

Method

    1. Use a food processor Pre heat oven to 160C / gas mark 3
    2. Add all ingredients and blend until well mixed
    3. Pour into lined loaf tin
    4. Bake for 1 hour
    5. Cool and enjoy
    6. If you are a nut lover, once ingredients are blended add 60g chopped walnuts and blend in to the mixture

Comments, questions and tips

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Bluejade
8th Mar, 2014
5.05
I make this with gluten free multi purpose flour as 2 family members suffer from Coeliac Disease. I don't change anything else and it turns out moist, tasty and very rarely lasts a day.
steeplecooks
4th Mar, 2014
I had it again this time I put them in muffin cases and had choco chips as always they were delicious *****
croy115@msn.com
15th Feb, 2014
5.05
Easy as! Added some choc chips after mixing all ingredients. Lovely!
steeplecooks
8th Feb, 2014
It was delicious i used 1 banana instead of two but it was a big one and i did not use vanilla essence. I will definitely use this recipe again.
liverbird81
26th Jan, 2014
Delicious
FrankieBowles
19th Jan, 2014
I have made this cake twice now and it is both fool proof and extremely delicious!! With a lovely moist centre and a lovely sweet taste it is one of my favourites!!!
Tove Cecilia
4th Dec, 2013
Yummy Yummy Yummy! I made this for the first time yesterday and it's a definite Winner with a capital W! I am not a a particularly good baker but this was easy peasy and I blended all the ingredients together with a hand held mixer. I did read a few of the comments before I made it and I am really glad I did as I got some really valuable tips from fellow enthusiasts. The first tip I used was to add a cup of coconut, and it not only adds great taste but a fantastic moistness to the cake and only used half the sugar. The second fantastic tip was to add a tbsp of baking powder, I really believe it made a huge difference. I made a double batch and baked a cake in a loaf tin and another in a fluted cake tin, and I would definitely recommend using a loaf tin, it was more moist and spongier. Next time I will add crunchy peanut butter as I reckon that will add a whole new dimension to this already fantastic cake!
heatherheidi
7th Nov, 2013
really nice cake, added a bit of baking powder, plus 100g of coconut very light and moist.
AJane
27th Oct, 2013
Great recipe for this student! Flatmates loved it, had all the ingredients in the cupboard (a rare thing!) and worked in a temperamental oven. Definitely reccomend!
baileyb21
26th Oct, 2013
5.05
I've made this loads of times now and a few times I've had the greasy stodgy result and I have to say that it seems too be influenced by the size of the eggs and bananas. If they are pretty large then reduce the butter by 20g but if both your eggs and your bananas are fairly small then keep it the same. About to make it again for the third weekend in a row :-)

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