The best moist banana cake recipe I have ever found was while browsing through my mother's old hand written recipe book. You know the kind that was cut out from newspapers and magazines with hand written recipes which have been handed down through the generations - all covered in butter and flour from years of use.
I love it because its such a moist banana cake recipe, not dry like some. Of course it's at its most delicious if eaten as soon as its made.
Crispy on the outside and soft and moist on the inside. The one drawback with my best banana cake recipe is it won't keep for very long because of the banana content.
I find with most recipes preparation is vital. So go ahead and heat the oven up, grease a loaf baking tin, get out your scales, hand mixer and ingredients.
I normally make two cakes at one time because they are quickly eaten in my house. It's not just the adults who love this recipe : my little 2 year old grand-daughter loves it to but then again she is something of a cake expert! This recipe is very easy to make so you don't need to be a baking expert to bake it perfectly.
Because this recipe was taken from an old book which is in pounds and ounces, I have converted it for you in case your scales only do grammes. This recipe is perfect for picnics, or using as a dessert with a little custard or simply enjoying with a cup of tea. It's so moist there is no need to spread butter on top.
2. Cream the butter and sugar together until they are well mixed. It's best to use the hand mixer for this.
3. Take your eggs and add them to the sugar and butter mix. Using a hand mix beat them well in until the mixture is smooth.
4. Next, using a wooden spoon, mix the flour into the sugar and butter, and mix very slowly, taking a couple of spoons at a time - otherwise you will have flour on your work surface, up the walls and on the floor. After the flour is mixed in, finish off using the hand mixer for one minute.
5. Lastly, using your hand mixer, beat the banana mash into the mixture.
6. Pour your moist banana cake recipe into a loaf tin and bake for 40 minutes at 180C.
7. After 40 minutes, turn the heat down to 150C and bake for another 30 minutes.
8. Take your loaf tin out of the oven and allow to cool for a few minutes before turning it onto a mesh tray.
To enjoy your moist banana cake recipe at its best, eat while warm or on the same day.
Now go and put the kettle on and enjoy the best banana cake ever with a cup of tea.
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