It’s been a while since I posted a cake recipe, mostly because it’s been too hot to turn on the oven and there are so many flavorful summer fruits to enjoy. But I made this one a while back, froze it and pulled it out to serve on Father’s Day. It survived the deep chill very well, and just needed a slather of icing and some “fancifying” to dress it up.
The recipe comes from Winos and Foodies, but I added frosting and some chopped walnuts to the sides, as well as a decorative circle of dried bananas in the center. Ice cream optional.
Speaking of decorative, look what’s been frequenting my back yard lately. The hydrangea bushes flowered abundantly this year, and what I think are swallowtail butterflies seem to be enjoying the blossoms.
Recipe from Winos and Foodies
(The recipe has amounts in weight, rather than cups, etc. If you don’t already have a kitchen scale, they don’t cost much and they’re an invaluable tool. This kind of measuring leads to more consistent and accurate results)
125 g (4 ozs) butter
175 g (6 ozs) sugar
2 mashed bananas (or 3 if bananas are small)
1 teaspoon bicarbonate soda (baking soda)
2 tablespoons boiling milk
1 teaspoon baking powder
225 g (8 ozs flour)
Grease a medium cake tin ( I use a 19cm springform pan)
Cream butter and sugar.
Add eggs, mashed bananas, then bicarb of soda dissolved in boiling milk.
Lastly add flour and baking powder, previously sifted.
Spoon into cake pan and smooth top.
Bake in a preheated 180C (350F) oven.
Remove cake from pan and cool on wire rack.
Ice with 1 1/2 cups icing sugar blended with a tablespoon of softened butter and a little milk added to make a spreading consistency