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Foolproof Moist Banana Cake

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(total ratings: 3)
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Servings: 8
This recipe has never failed ever since the day I started to improvise and come out with this recipe. Simple yet delicate. Great as a tea time compliment.

50g (approximately 2 ounces or 3 1/2 tablespoons or approximately 1/2 stick) butter, softened
1 egg
1 cup self-raising flour
1 tbsp. mixed spice
3/4 cup caster (granulated or superfine) sugar
1/3 cup milk
1 tsp. vanilla extract
25g chopped walnuts
2 ripe bananas, mashed

Preheat oven to 170 degrees celcius (340 F). Grease and line base of a 23cm (9-inch) in diameter round cake tin.

Cream butter and add in vanilla. Add sugar and beat until creamy and smooth. Beat in egg and mix well. Pour in mashed bananas and beat until well blended. Sift flour and mixed spice together. Sift flour mixture over the banana mixture in small batches, fold through, adding milk alternatively with the flour mixture. Add the chopped walnuts to the banana mixture and gently fold in. Pour batter into prepared tin and bake in preheated oven for 25-30 minutes or until cake bounces back when touched lightly on the top. Remove from tin after cake is done and cool on wire rack. Serve with cream or cake is great just by itself!

Makes 8 servings.

Source: Angela Cheng
Submitted By: Angela Cheng
Date: May 21, 2005


Reviewer: Amy
This cake was GREAT. we had extra bananas and so used 6 in our cake. I also used brown sugar instead of castor sugar. It turned out looking exactly like the picture and was so moist and dense. Hubby made a lovely butter icing to go on top and it was a huge treat for the family.

Reviewer: Sanaz
It needs more sugar and flavoring.

Reviewer: Rayhana
Something seems wrong with the recipe, the very little butter and the huge tin size called for. It doesn't look at all like the picture, unless it's not supposed to look like the picture..


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