This is another of my banana recipes which I had promised to post in my last post. I found this recipe in a classic cake book which I treasure a lot. Previously I have posted a banana cake which was eggless , but this time the cake contains eggs. But whatever it may be, I have seen that banana cakes are always dense and moist , the way I love. I feel such cakes makes excellent desserts especially when you serve them with vanilla ice cream or whipped cream with some banana slices on the top. Doesn’t it sound delicious?
Preheat oven to 180c. Brush a cake tin with(20cm) with butter. Line base with baking paper.
Beat butter and sugar in a bowl with electric beater until it is light and creamy. Add eggs gradually beating thoroughly after each addition. Add essence and mashed bananas.Beat well until combined.
Transfer mixture to a large mixing bowl. Dissolve soda in milk. Using a metal spoon, fold in the sifted flours alternately with milk. Stir until all ingredients are just combined and mixture is smooth. Spoon into the prepared tin. Smooth the surface. Bake for 1 hour or until a skewer comes out clean. leavecake in tin for 10 minutes. before turning on wire rack.
Note- You can even frost the cake with 125g butter and 3/4 cup icing sugar and few drops of lemon juice. You can also garnish with toasted or untoasted flaked coconut.
Use ripe bananas as they have the most developed flavour.