Finally bananas are plentiful, and cheap, enough (after the plants had to recover from Cyclone Ului) that we had some ripe to make a banana cake. “Mrs Beeton’s Cookery and Household Management” 1960ed. has a lovely recipe, that is quite light for banana cake, and makes two cakes or one cake a a tray of cup cakes with two bananas. I used my 1950s mix-master to cream the butter and sugar, and to mix everything else, and it worked well.
- 1 1/4 pound self raising flour
- pinch of salt
- 8 ounces butter
- 10 ounces sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1/2 cup milk
- 8 ounces (2 medium) bananas, mashed
- Heat oven to fairly hot (375 F)
- Grease two 9 inch cake tins (or one and use cup cake papers).
- Cream butter and sugar until light and fluffy.
- Add unbeaten eggs one at a time, beating thoroughly after each addition.
- Add vanilla.
- Add sifted dry ingredients, alternately with milk and bananas. Blend thoroughly.
- Put into cake tins. Place in heated oven for about 25 minutes.
The cake would be even nicer with a cream cheese lemon icing, but I never get time to cool a cake before it is eaten by hoards of kids. Next time I am hiding some!
LEMON CREAM CHEESE ICING
- 125grams/ 4 ounces cream cheese, softened
- 2 tablespoons icing sugar mixture
- 1 teaspoon finely grated lemon rind
- Beat all ingredients in a small bowl until light and fluffy.
- Spread the top of each cupcake or large cake with a spatula.
Have a lovely vintage day,
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