Banana Cake
Banana Cake
This recipe will keep you from wasting the over ripped bananas.
Tips: keep your over-ripped bananas into the freezer, thaw it in advance by leaving it for few hours in room temperature being you use it.
Ingredient:
¼ cup milk
1 teaspoon lemon juice
250g (8oz) bananas or 2 bananas
1 cup sugar
2 cups self raising flour
2 eggs
60 g (2 oz) butter
Method:
Combine milk and lemon juice. Peel and mash bananas (if frozen thaw it before use), put into bowl of electric mixer. Add sugar, sifted flour, lightly beaten eggs, softened butter and combined milk and lemon juice.
Beat on low speed until combined, then beat on medium speed 2 minutes.
Turn mixture into greased 23 cm x 12 cm (9 in x 5 in) loaf tin which has the base lined with greased greaseproof paper.
Bake in low to moderate oven approx 1 ¾ hours or until cooked by testing with a stick skewer (nothing stick on the skewer). Cool in tin 10
This recipe will keep you from wasting the over ripped bananas.
Tips: keep your over-ripped bananas into the freezer, thaw it in advance by leaving it for few hours in room temperature being you use it.
Ingredient:
¼ cup milk
1 teaspoon lemon juice
250g (8oz) bananas or 2 bananas
1 cup sugar
2 cups self raising flour
2 eggs
60 g (2 oz) butter
Method:
Combine milk and lemon juice. Peel and mash bananas (if frozen thaw it before use), put into bowl of electric mixer. Add sugar, sifted flour, lightly beaten eggs, softened butter and combined milk and lemon juice.
Beat on low speed until combined, then beat on medium speed 2 minutes.
Turn mixture into greased 23 cm x 12 cm (9 in x 5 in) loaf tin which has the base lined with greased greaseproof paper.
Bake in low to moderate oven approx 1 ¾ hours or until cooked by testing with a stick skewer (nothing stick on the skewer). Cool in tin 10
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