ba­sic ba­nana cake

Sunday Tasmanian - Tassie Living - - TASTE -

125g un­salted but­ter, soft­ened 1 cup ( 175g) brown sugar 1 tea­spoon vanilla ex­tract 2 eggs 2 cups mashed ba­nana 1 ¾ cups ( 260g) plain flour, sifted 1 tea­spoon bak­ing pow­der, sifted 1 tea­spoon bi­car­bon­ate of soda 1 tea­spoon ground cin­na­mon

1/3 cup ( 115g) golden syrup ic­ing sugar, for dust­ing Pre­heat oven to 160C. Place the but­ter, sugar and vanilla in an elec­tric mixer and beat for 8- 10 min­utes or un­til pale and creamy.

Scrape down the sides of the bowl, grad­u­ally add the eggs and beat well to com­bine. Add the ba­nana, flour, bak­ing pow­der, bi­car­bon­ate of soda, cin­na­mon and golden syrup and stir to com­bine. Spoon the mix­ture into a 26cm x 11cm lightly greased loaf tin lined with non­stick bak­ing pa­per.

Bake for 1 hour or un­til cooked when tested with a skewer. Cool in the tin for 20 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely. Dust with ic­ing sugar to serve. Serves 6- 8.

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