How to make banana cake

Methods of making banana cake
Preheat the oven to Fan bake on 165 C/ 320 F. Ready the shelf in the middle of the oven.
Into a large bowl, or cake mixer bowl place the softened butter, dark brown sugar and caster sugar and cream well with a wooden spoon or cake mixer paddle until light and fluffy and the sugar begins to dissolve. This should take about 3 minutes of steady mixing.

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Add the eggs one at a time, mixing well between each addition. At this stage of the cake making process, mixing well is essential to fully incorporate the ingredients and it also helps to incorporate air into the mix which will assist the cake in rising upon baking.
Peel and mash the bananas well with a fork and mix them through the batter mixture. Bring to the boil the milk and stir into it the baking powder. You will notice the mixture becomes frothy, which is the bicarb soda reacting with the hot milk. This will help to get good rise out of the cake as it cooks.
Sift together the flours and baking powder and add to the mixing bowl along with the salt. Fold gently and evenly until combined, making sure not to over mix at this stage as over mixing could result in a tough rubbery cake.


Spray a 20-22cm non stick springform cake-tin with nonstick cooking spray and pour the batter into the tin. Tap gently to even out the mixture and place on a shelf in the middle of a pre heat oven.
Bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean.
Cool on a wire rack and serve The banana cake in big slices with butter, whipped cream or plain.

THE Banana Cake
Ingredients
Makes 1 20-22 cm round cake
190g unsalted butter ~ cut into cubes and softened at room temperature
200g dark brown sugar
60g caster sugar
3 large eggs
4 very ripe mashed banana’s
3 Tbsp milk ~ brought to the boil
1 1/2 tsp baking powder
200g plain flour
130g cake flour
1/2 tsp salt