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Method. Melt the butter, sugar and vanilla in a medium-sized saucepan. Remove from the heat. Add mashed bananas and stir through until just combined. Add egg and mix well. Stir in the flour, then pour in the milk and fold in lightly. Bake at 170C for approximately 40 minutes.
Method. Cream butter, sugar and water together. Gradually add eggs, then the mashed bananas. Dissolve bicarbonate of soda in milk and add flour alternately with milk to banana mixture. Add chopped walnuts. Bake at 180C for about an hour or until knife comes out clean. Photo Credit: BestRecipesTeam. People who saved this recipe also saved:
Cream butter, sugar and vanilla. Add eggs separately, beating well. Mash bananas and add to mixture. Dissolve soda in milk and add flour and milk alternately. Bake in 2 greased tins or 1 large tin at 180C for 35-40 minutes or until cooked.
Easy blender banana cake. Pop it in, blend it up and bake, cakes don’t get much simpler than this. Perfect to pop in a lunchbox or to accompany a hot cuppa in the afternoon, you’ll love this cake so much you’ll have it on repeat. 2.
Preheat oven to 180C. In a mixing bowl, cream the butter and egg with 1 tablespoon of sifted flour. Beat well, then stir in dates and bananas. In a separate bowl, sift remaining flour, baking powder and soda. Fold in the flour mixture alternatively with the milk to the banana mixture.
Beat the eggs, butter and sugar together on medium speed with an electric mixer until a smooth, creamy texture forms. Mix in all ingredients until combined then leave the mixture to stand for 15 minutes. Meanwhile, cut a piece of paper towel to fit the bottom of a greased microwave cake ring. Pour the mixture into the cake ring and spread evenly.
Preheat oven to 150C. Melt chocolate and margarine in microwave for 1-2 minutes. Add water and sugar, stir and put in microwave until sugar has dissolved. Set aside to cool. Line and grease the base and sides of a cake pan. Mash bananas, eggs and vanilla together in a separate bowl until it has a paste-like consistency.
180 g white chocolate. Break up the chocolate into small pieces. Place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Heat, stirring constantly with a metal spoon, until the chocolate is melted and the mix is smooth.
Grease a ring tin and line base with baking paper. Sift flour and soda into a bowl. Add sugar. Make a well in centre and add bananas, eggs and oil. Stir until mixture is smooth. Pour into cake tin and bake at 150C for 1 hour. Ice with cream cheese or lemon icing if desired. View all notes.
Preheat oven to 180C. Grease a cake tin with melted butter or oil. Add the flour, sugar, egg, vanilla and butter into a large mixing bowl and mix until just combined. Add in the banana and milk, mix until well combined. Pour mixture into prepared cake tin and bake for 25-30 minutes, or when the top is lightly pressed it bounces back.
