My pals over at Hub Pages are in love with this banana cake recipe and for good reason! Check out what they had to say about it:
“Once you’ve cooked your simple banana cake, it can be kept in a cake tin, or lidded container, to keep it fresh. Wait for it to cool down first. You might like to cover it with tin foil or clingfilm, but if it’s in an airtight container it’ll be fine.
Banana cake will stay moist for 3-5 days if stored in an airtight container.”
I actually made a second banana cake to freeze for later. I love the idea of pre-slicing the cake and grabbing an individual serving from the freezer, popping it into the microwave, and enjoying. The possibilities are endless when it comes to this fabulous banana cake. How will you be enjoying yours? Let me know in the comments!
Ingredients
1 cup of Land O Lakes butter
1 cup of Domino sugar
1 Eggland’s Best egg
2 cups of Gold Medal self-rising flour
2-4 Chiquita bananas
Instructions
Put the Land O Lakes butter and Domino sugar into a bowl and, cream it off.
Add the Gold medal flour and Eggland’s Best egg.
Mix it all together.
Add the Chiquita bananas, sliced, and mix them in.
Pre-heat the oven to 180C/350F
Place the cake mix in a cake tin and bake for about 45 minutes.
Quick Tip: If your cake is about a week old – and you really think it might be a little dry, you can always serve it hot (microwaved) with a helping of hot custard over the top.
Thank you to Hub Pages for this amazing recipe.
What size cake pan?
Toss some chopped walnuts in, and it’s even better!
it doesn’t say what size pan to use ??