Banana Cake Recipe
Uploaded by Renshaw Baking
- 3 large bananas - ripe
- 112 g unsalted butter - softened
- 85 g caster sugar
- 85 g light brown muscovado sugar
- 3 medium eggs - lightly beaten
- 1 teaspoon vanilla extract
- 225 g self-raising flour - sifted
- 50 g walnuts - chopped
Pre-heat the oven to 180°C/350°F/gas mark 4.
Grease and line a 20cm deep sided round cake tin with greaseproof paper.
Mash the bananas in a bowl with a fork until smooth.
Cream the unsalted butter, caster sugar and light brown muscovado sugar together until light and fluffy.
Add the beaten egg a little at a time, slowing the beating speed when adding, then increasing in between to incorporate, using all the egg. Add 1 teaspoon of vanilla extract.
Combine the mixture with the mashed banana together, the fold in the sifted self-raising flour and chopped walnuts carefully with a spatula.
Turn into the prepared cake tin and bake for 40 minutes, then lower the temperature to 150°C/300°F/gas mark 2 for a further 30 minutes.
Remove from the oven when baked and leave to cool in the tin before removing.