Preheat the oven to 180ºC. Butter the inside of a 20cm deep round cake tin and line the base with baking paper.
Cream the butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.
Add the mashed banana and mix well.
Stir the baking soda into the hot milk and add to creamed mixture, then sift the dry ingredients together and fold through the creamed mixture.
Scoop the mixture into the prepared tin, level the top, and bake for about 50 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a wire rack to cool. When cold ice with Lemon or Chocolate Icing or dust with icing sugar.
Variation:
You could also bake the mixture in two 20cm round sandwich tins for 25 minutes. Sandwich the cakes together with whipped cream and sliced banana and dust the top with icing sugar.
Add your review
Cool
MOIST AND DRIPPING With Flavour
Loving the recipe and outcome
great
Good hint for moisture texture add in sour cream with eggs and butter mixture.
Fantastic recipe. My go to family treat
Coeliac
Interested in substituting flour
Moist and yummy
Love this nice and sweet and fluffy cake definitely recommend
Awesome thank you much appreciated
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