This was a recipe I found when my children were little and I made it so often, the memory of this recipe comes, easily to my mind.
It was a cake enjoyed over many cups of tea, for me alone, or with my family and again with friends. It was a cake I made and took to family happenings, or just making, to give to my Mum and Dad, for them to have and enjoy with their cups of tea.
3 medium sized over ripe bananas. ( these give delicious flavour and moisture to the cake). Nicely mashed.
1 teaspoon of vanilla paste.
150grams of butter.
1 cup of sugar.
3 cups of self raising flour. ( nicely sifted by you).
Add a little milk if needed, mixture too sticky? But shouldn’t be, not after adding yummy bananas.
Blend together in electric mixing bowl, butter and sugar, until nice and creamy, then add eggs, one at a time, if starts to curdle, just add a little of the self raising flour, continue to add eggs.
Add vanilla paste to mixture.
Add mashed bananas.
Add SR flour, gently blend in with spatula.
Should be a wonderful full bowl of creamy, banana smelling cake mixture.
I use a bundt cake tin, buttered and lightly covered in a little flour and sugar to prevent sticking.
Bake at 180 centigrade for roughly 45 /.50minutes, it is normally cooked when slightly brown on top and just slightly coming away from sides of cake tin. Use a skewer, to test if cake cooked, if comes out clean, good to go!
Let cool slightly and then tip out onto cake plate.
Just topping with cinnamon sugar, while still warm, is just wonderful, but for special occasions, make a frothy butter icing, butter and icing sugar and a little vanilla essence/ paste, love that real vanilla taste, decorate cake and finish off with a little cinnamon sugar sprinkled on top. (Frothy? Well beaten, so nice and creamy).
Enjoy with a cup of Tea!