When I baked this banana tea cake, I was very pleased to see that the cake rose very well. In fact, as the cake kept on rising while it was in the oven, for a fleeting moment, I wondered whether I should have used a 9" round cake pan instead of an 8" round cake pan instead. However, if you like your cakes "tall", I would recommend that you stick to an 8" round cake pan. There is something so satisfying when seeing a cake that rises so well.
This is a simple recipe and does not involve a lot of ingredients but the cake is soft and one slice is not enough!
INGREDIENTS2 cups plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
1/4 tsp ground cinnamon
125g butter (softened)
3/4 cup brown sugar
2 eggs (lightly beaten)
2 large overripe bananas (mashed)
METHOD1. Preheat the oven to 180 degrees celsius.
2. Grease and flour an 8" round cake pan. Set aside.
3. Sift the plain flour, bicarbonate of soda, salt and ground cinnamon in a bowl. Set aside.
4. Cream the butter and brown sugar in a mixing bowl using an electric mixer until light and fluffy. Add the eggs and mashed bananas and mix well.
5. Fold in the flour mixture and stir using a wooden spatula until just blended.
6. Pour the batter into the prepared pan and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. When there are 20 minutes left to the baking time, cover the top of the cake with a piece of aluminium foil to prevent over-browning.
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