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Best-Ever Banana Cake
250g butter, at room temperature 1½ cups sugar 4 eggs 2 tsp vanilla extract 4 very ripe bananas, peeled and mashed (about 2 cups) 2 tsp baking soda ½ cup hot milk 3 cups flour 2 tsp baking powder Lemon Icing: 50g butter, at room temperature 3 cups icing sugar 3 tbsp lemon juice ½ tbsp hot water
© Annabel Langbein Media
Preheat oven to 170°C fanbake. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled 425g tuna cans are perfect – just make sure they don't have a plastic coating inside) or 12 muffin tins.
Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.
Dissolve baking soda in hot milk, add to mixture and stir to combine.
Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix.
Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.
To make the Lemon Icing, beat together butter, icing sugar, lemon juice and hot water until creamy. Spread over cake.
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