Banana Cake Recipe – a delicious recipe with cake, flour, Bicarbonate, Butter, eggs, bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C/350F/gas 4.
2
Place all the cake ingredients in a food processor and process for a few min.
3
Pour into a greased 21/4lb loaf tin and bake for 11/4 hrs or possibly till a skewer inserted into the centre comes out clean.
4
Make the topping shortly before you intend to eat the cake.
5
Mix the topping ingredients together till thoroughly blended, but do not over mix, as the acidity of the lemon can cause the mix to curdle a little.
6
If you want a longer lasting topping, you could make a simple glace icing with icing sugar, lemon juice and just sufficient water to make a spreadable coating.
7
I like a banana cake to be moist, so as soon as I take it out of the oven I put it into an airtight tin to cold completely.
8
The steam from the cake keeps it moist.
9
If you prefer a drier cake you can leave it to cold on a wire rack.
10
Banana cake keeps very well for 2-3 days, if stored in an airtight tin.
586
kcal
Calories
22
g
Fat
82
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Makes a 21/4lb loaf cake, 8 ounce White self-raising flour, 1/4 tsp Bicarbonate of soda, 2 ounce Butter, and more.
Yes, Banana Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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