Moist Banana Cake

Here is another recipe found in the ‘Confetti Cakes’ book. We happened to have a small bunch of over ripe banana on the shelf, so what better way to use it than to make a banana cake. The ingredients and steps are also quite simple, so I would recommend that you try this with your child at home too. We left the finished cake to ‘season’ overnight so that the banana flavor can ‘grow’. It tasted good enough right out of the over, but so much more aromatic the next day.

Ingredients (6 inch round pan)

  • 0.5 tsp baking soda
  • 100g flour (plain flour will do, but cake flour will give a lighter cake)
  • 55g butter
  • 125g sugar
  • 1 egg
  • 55g sour cream
  • 0.5 tbsp vanilla
  • 2 ripe bananas

As usual, prepare all the ingredients in advance for less hassle once you start mixing.

Peel the bananas and mesh them up with a fork. Then set aside.

Beat the butter and sugar together till light and fluffy.

Add in the egg and beat again will well mixed. (If you are doubling the portion, please add in eggs one at a time and beat well after each addition)

Add in sour cream and vanilla essence and beat again till well mixed.

Add in half of the sifted flour and beat. Then add in the remaining half and beat again. Most recipes will ask that you sift the flour in advance. However, lazy mummy wanted to save the trouble of washing one more bowl (weigh flour out in one bowl #1, sift into bowl #2), so I just sift directly into the mixture.

Add in the mashed banana last and beat till just mixed in. Do not over beat. Once the flour is in the mixture, over beating will cause the cake to become tough.

Pour into a well greased and bottom lined cake tin, bake at 170 degrees celcius for about 45 mins – 1 hr.

Here’s the banana cake after my decorating it. We finished about 3/4 the next morning and our girl kept saying its yummy. Well daddy who doesn’t have too much liking for sweet things had quite a big slice, so I guess its not too bad afterall.


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