125g butter, softened
3/4 C sugar
2 eggs
2 C mashed ripe banana (about 3 bananas)
1 tsp baking soda
2 T hot milk
2 C plain flour
1 tsp baking powder
METHOD
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed banana and mix thoroughly. Stir soda into hot milk and add to creamed mixture. Sift flour and baking powder. Fold into hot mixture. Turn into a greased pan or muffin cases. Bake at 180 degrees for approx 50 mins for cake tin, or 15-20 mins muffin cases or until cake springs back when lightly touched.
TIP
I freeze fresh muffin sized banana cake and defrost as required for school lunch boxes.
For an extra special treat, stir chocolate chunks through cake batter before baking and ice with cream cheese icing (with a few more chocolate chunks on top of course)
ELLA-ometer - loves it hot out of the oven every time
ZACH-ometer - if all else fails, he will still eat banana cake
Source: The famous New Zealand Edmonds Cookbook
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