this recipe is an absolute family favourite. it comes from an old cookbook that mum owns. i couldn’t tell you what year the book was published (there is no publish date listed and mr. google is clueless) but the price was listed as $3.95. if anyone knows the publication please enlighten me.
mum took a simple banana cake recipe (page 110) and changed it slightly – for the better!
1/2 cup caster sugar
3 ripe bananas, mashed
1 teaspoon bicarbonate of soda
1/3 cup milk
2 cups gluten free self raising flour
1) preheat oven to 180c. grease a 18cm x 13cm loaf tin. i used a lamington pan that measured 21cm x 31cm. you can use an 20cm x 6cm round tin.
2) cream the butter until soft, add sugar and beat until light and creamy, then beat in eggs one at a time, beating well after each addition.
3) add mashed bananas and mix well.
4) combine bicarbonate of soda and milk and add to creamed mixture alternately with sifted flour. add the choc chips and stir.
5) place in prepared tin and bake for 40 to 45 minutes or until a skewer comes out clean when inserted.
like all banana cakes, this stays moist and keeps extremely well.
this recipe was way too easy to make. apart from the bananas it uses the basic pantry staples. the slice is incredibly moist and full of flavour. it’s absolutely delicious – especially when warm. this could just be the best banana cake / slice ever made …
“on a traffic light green means go and yellow means yield, but on a banana it’s just the opposite. green means hold on, yellow means go ahead and red means where the hell did you get that banana at … ” ~ mitch hedberg