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.
I started using Edmonds Cookery Book in 2000 while I was studying in Waikato University. I use the ingredients for cooking and baking, and I'm still using it now.
All my cooking and baking recipes are from Edmonds Cooking Book.
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Great old school recipes
good
Love baking with Edmonds .since 1976.
Childhood memories recipe. Thank you Edmonds
I started using Edmonds Cookery Book in 2000 while I was studying in Waikato University. I use the ingredients for cooking and baking, and I'm still using it now.
All my cooking and baking recipes are from Edmonds Cooking Book.
Very tasty and easy to do
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