1 cup caster sugar
½ cup butter, softened
2 eggs, lightly beaten
2 tablespoons milk
1 small teaspoon bi-carb soda
3 good sized bananas (over-ripe is better)
1 ½ cups self-raising flour
Directions to Cook
Preheat oven to 160°C.
Grease and line a 22cm ring tin.
Cream butter and sugar until light and fluffy. Add lightly beaten eggs. Mix well. Add milk (in which bi-carb soda has already been added). Add mashed bananas. Mix well.
Fold in sifted flour.
Pour into prepared pan.
Bake for 25-30 minutes until golden brown.
Dust with icing sugar.
Delicious served warm or at room temperature.
Slices can be buttered or topped with whipped cream or custard.
*TIP –Freeze over-ripe bananas whole to use in banana cakes. They’ll go black and be mushy when defrosted but they are perfect for use in banana cake.
Gluten Free Variation:
Substitute direct quantity of Orgran Self-Raising flour.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.