1 cup sugar
125g softened butter
2 tablespoons milk
1 small teaspoon bi-carb soda
3 medium bananas
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.
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