After sharing out slices of banana cake today a friend of mine asked for my recipe and I realised that my last banana cake blog post was 3 years ago. It reveals a very different type of cake. My earlier cake was crispy on top, light and fluffy inside. Lately my banana cakes have been quite sticky and moist. Checking back on the recipe, I’ve amended it slightly over the years which is possibly the reason why. Either way, you can try each one out and see for yourself.
For a moist, sticky banana cake I had 5 bananas instead of 4, slightly less sugar and Carotino oil (made up of rapeseed & red palm fruit oil). All of the ingredients are listed below.
- Cream together the following ingredients
- Sspoon it into a 23 x 33 cm/9 x 13 in cake tin
- Bake in a preheated oven at 180 degrees C /350 degrees F/gas mark 4 for 45 minutes
The ingredients for my sticky moist banana cake are:
- 5 ripe banans mashed
- 2 eggs beaten
- 300g caster sugar
- 120 ml Carotino oil
- 5 ml vanilla essence
- 225 g plain flour
- 10 ml bicarbonate of soda