20 Jul // On envy and banana cake

A couple of weeks ago, not in the brightest of moods, I was walking to work when my sister in London called. She was at the Lovely Wee Days.

Banana Cake

originally a Jo Seagar recipe.

  • 1 cup sugar
  • 100g butter, melted
  • 3 eggs
  • 3 bananas, mashed
  • 1/2 cup milk
  • 1 tsp baking soda
  • 150ml natural or fruit yoghurt
  • 2 cups standard flour
  • 3 tsp baking powder

Preheat the oven to 160*C. Line and grease a 20-22cm springform tin. Beat the sugar, melted butter and eggs until thick and creamy (I used an electric mixer for this). Add the mashed bananas and beat well (I just used a wooden spoon). 

Heat the milk in a small bowl or a glass jug in the microwave until almost boiling (approx 1 minute - mine took closer to two, but I was of course, doubling it, so duh..). Stir the baking soda into the milk then stir into the banana mixture. Add the yoghurt, flour and baking powder. Mix well and pour into the prepared tin. Bake for 45-50 mins, until the cake is cooked in the middle and just pulling away from the edges of the tin. Cool in the tin for 5 minutes, then cool completely on a wire rack.

To make the lemon icing, I usually just place a knob of butter, the juice of a lemon and some zest in a bowl. Then add icing sugar and a tablespoon of boiling water and stir well. Apparently this cake won't keep for long, but can be stored in an airtight container for 2-3 days. You can also freeze it un-iced.