The Easy-to-Make, Moist Banana Cake Recipe
Extra Moist Banana Cake Recipe
STOP! Don't Throw Out Those Overripe Bananas!
No Food Mixer Required
Esther's recipe below needs no mixer, and it's still quick and easy to make and produces a most delectably moist, succulent cake.
It's great for using up any overripe bananas and is so delicious you might want to routinely set aside a couple of fresh bananas just so that you have an excuse to make it more often!
- 2 overripe bananas, mashed with a fork
- 125g butter
- 150g sugar, - Muscovado Sugar is great for this recipe but any sugar you have handy still make a great cake
- 1 teaspoon vanilla extract
- 1 egg, whisked with a fork
- 190g Self Raising Flour
- large pinch of nutmeg (optional but recommended)
- large pinch of mixed spice (optional but recommended)
These Bananas are Ideal for Moist Banana Cake
Preheating Your Oven
Esther always uses her mini/toaster oven for this simple recipe because it heats up more quickly and is much more economical to run that a regular/large oven when baking or cooking smaller amounts of food. For this recipe you need to preheat your oven to 170C or Gas Mark 3.
- Grease a 2 lb loaf pan or cake tin and line it with grease proof paper to ease removal of cake after baking.
- Place butter, sugar and vanilla in a small saucepan and place over a medium heat until butter melts and then remove the saucepan from heat. Mix well.
- Add the mashed overripe bananas, mixing well.
- Add the whisked/beaten egg. Again, mix well.
- Stir in the flour, plus optional nutmeg and mixed spice. Mix well.
- Finally, place the cake mixture in the prepared tin and place in a pre-heated oven or toaster/mini oven to 170 C or Gas Mark 3.
- NB: check on the cake after it has been in the oven for 35 minutes and cover with foil if the top of the cake has reached a rich brown colour (to prevent further colouring).
- Bake for a total of 45 minutes (or until a skewer comes out clean when tested). You can also top it with a ginger butter cream icing recipe (shown below).
- This same moist banana cake recipe can also be used as a birthday cake, in which case you could add an easy to make flavourful ginger butter icing topping (details below the cake recipe). Unique and Yummy.
- This banana cake is scrumptious just on its own. However, if you ever fancy a change you might try serving it as a dessert with ice cream, cream, or custard.
So Moist, So Yummy!
An Optional Topping
Again, Esther's recipe makes for the most moist banana cake, and doesn't need a topping or filler to make it edible like some "dry" recipes you may have come across. However, if you have a particularly sweet tooth or just want to jazz it up a bit for a birthday cake or for guests, you can't go wrong with the Ginger Butter Cream Icing recipe below.
Ginger Buttercream Frosting
- 75g butter (NB: butter should be soft/room temperature - i.e.not straight from fridge)
150g icing sugar
2 dessertspoons of ginger preserve/jam (for a somewhat textured/chewy/ sweeter topping) OR 1 teaspoon ground ginger (for a smooth icing)
a pinch of cinnamon (optional)
- Place the butter in a mixing bowl and gradually beat in the icing sugar (with a wooden spoon or electric whisk) until light and fluffy.
- Stir in the ginger preserve/jam OR ground ginger (and optional cinnamon if wanted) and mix well.
- Spread over cake - Enjoy!
- How about making two cakes and using the butter cream icing as a filling between the two cakes - or make some extra cream icing and put some on the top too.
- You can replace the ginger preserve/jam with other flavourings - maybe experiment with marmalade, plum or strawberry jam, or replace the ground ginger with nutmeg/mixed spices.
Do you normally make good use of overripe bananas?
© 2013 Esther Strong