Banana Cake

Banana Cake
Serves 10
Moist banana cake, easy to make and uses up those overripe bananas.
Write a review
Print
Cook Time
1 hr 10 min
Cook Time
1 hr 10 min
228 calories
41 g
39 g
5 g
5 g
1 g
111 g
37 g
17 g
0 g
3 g
Nutrition Facts
Serving Size
111g
Servings
10
Amount Per Serving
Calories 228
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 39mg
13%
Sodium 37mg
2%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
7%
Sugars 17g
Protein 5g
Vitamin A
5%
Vitamin C
6%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 40g margarine, plus extra for the tin
  2. 112g caster sugar
  3. 3 large ripe bananas, mashed (overripe is good too!)
  4. 2 large eggs, beaten
  5. 1 teaspoon vanilla essence
  6. 127g self-raising flour
  7. 130g wholemeal self-raising flour
  8. 185ml buttermilk (or normal milk mixed with 2 tsp lemon juice or vinegar)
Instructions
  1. Preheat the oven to 180°C or 160°C fan.
  2. Lightly grease a loaf tin and line the base with baking paper.
  3. Mix the margarine, sugar and bananas until well combined and banana is almost smooth.
  4. Add the eggs, mix again, and then add in the vanilla.
  5. Sift flours into the bowl, and pour in the buttermilk.
  6. Fold the mixture until just combined, do not over mix it.
  7. Pour into the cake tin, and bake for about 70 minutes or until a knife inserted into the center of the cake comes out clean.
  8. Leave in the tin for 5 minutes before turning out onto a wire rack to cool.
beta
calories
228
fat
5g
protein
5g
carbs
41g
more
Simon Rochester https://www.simonrochester.co.uk/