Banana Cake

I've been making Banana Cakes for so many years I forget when I first started. In fact it's got to a stage now that I do it by "feel" rather than measure and weigh all the ingredients.

So I thought I'd post the original recipe, because that's where I started.

As you can see though, even after all these years, I'm still a bit of a messy cook

So here's the original recipe from the Frankston Lions Ladies Club

4 oz butter
4 oz castor sugar
2 beaten eggs
3 or 4 mashed bananas.
3 oz plain flour
3 oz of SR flour
a large dollop of yogurt
1 teaspoon of bi-carb of soda
2 tablespoons of milk

Cream the butter and sugar, add the eggs and mix, if it curdles a little, don't worry, just add a spoonful of flour and mix it up. Add the mashed bananas and mix, then add the flour to the wet ingredients and fold through. At this stage I also added a half cup of All-Bran that had been mixed with a large dollop of yogurt.

Put the bi-carb soda in a bowl (I use the jug I mashed the bananas in) add the milk and the yogurt and mix. It will look like it's expanding and bubbling a little. Pour it into the cake mix and fold through. The final mix should be reasonably moist but not runny.

Pour it into a greased and lined cake tin, then bake in a preheated 180 degree oven for 35-40 minutes, or until a skewer inserted into the centre, comes out clean.

I used a loaf tin this time because MONT was taking it on his fishing trip and it was easier to pack in his gear

It's a beautifully moist and delicious cake which is very forgiving if you want to play around with the ingredients. Over the years I've added chocolate, coffee, walnuts, pecans, sultanas, dried apples, dried apricots and fresh apples but not all at once of course.

...and you can also ice it with a cream cheese frosting, or lemon glaze. Yumm!