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Best-Ever Banana Cake

It's my famous Best-Ever Banana Cake – as you've never seen it before! I've jazzed it up here with fancy decorations, but the basic cake is also good topped with a simple chocolate, lemon or passionfruit icing. 

Annabel Langbein Best-Ever Banana Cake Recipe
This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion
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Best-Ever Banana Cake
250g/8oz butter, at room temperature 1½ cups caster/superfine sugar 4 eggs 4 very ripe bananas, peeled and mashed (about 2 cups) 2 tsp vanilla extract 1 tsp baking soda ½ cup hot milk 3 cups self-raising flour or gluten-free self-raising flour To serve (optional) vanilla buttercream, caramel sauce, white chocolate shards and hazelnut praline

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/bestever-banana-cake/3486/
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Cook time:
1 1/4 hours
Serves:
12 - 16
  • 250g/8oz butter, at room temperature
  • 1½ cups caster/superfine sugar
  • 4 eggs
  • 4 very ripe bananas, peeled and mashed (about 2 cups)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ½ cup hot milk
  • 3 cups self-raising flour or gluten-free self-raising flour 

To serve (optional)

  • vanilla buttercream, caramel sauce, white chocolate shards and hazelnut praline 

Preheat oven to 170°C/340°F fanbake. Line a 26cm/10in cake tin with baking paper.

Beat butter and sugar until creamy. Beat in eggs, one at a time, then bananas and vanilla. Dissolve baking soda in hot milk, add to banana mixture and combine. Fold in flour using a big spoon and a large scooping action to keep the mixture light. Do not over-mix. Transfer to prepared tin and smooth top.

Bake until a skewer inserted into the centre comes out clean and the top is springy to the touch (50-60 minutes). Allow to cool in tin, then turn out and ice when cool. Store in an airtight container in a cool place for 2-3 days or freeze.

Ice as desired with chocolate, lemon or passionfruit icing. Here the cake has been cut in half horizontally and the bottom half spread with vanilla buttercream. The top has been finished with buttercream, caramel sauce, white chocolate shards and hazelnut praline.

TIP

For full decorating details see my new book ESSENTIAL Volume Two: Sweet Treats for Every Occasion. 

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5 comments

Best banana cake I've ever made (& I've been a keen baker for many years!). I came across this recipe a few weeks ago and I've already made it multiple times! Easy to make and so moist. Family favorite would be this cake with caramilk buttercream - yum!
BakerMom January 09, 2020
This is the best banana cake recipe. I’ve been making it for last three years and it’s delicious. Always gets compliments and is fail safe. Occasionally I’ll play with the flavours and add 1/4t of ginger and cardamon powder but really it’s so good just as it is!
mamabake January 03, 2020
Yes!! This is Great!!) I want to try!)) Will be amazing with Strawberry Spinach Smoothie https://greenann.com/recipe/strawberry-spinach-smoothie/ Healthy and Tasty!) Ingredients: 1 cup Strawberries 1 ripe Banana 3 ounces Baby spinach ½ cup Almond Milk 1 cup Water Try
BwarengaGriggs November 02, 2019
Amazing cake. A winner ever time, this is my go to and never lasts long!
brenniej June 01, 2019
Excellent Annabel, congratulations I admire you very much
Sofy555 August 20, 2018
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

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