I get a lot of lovely feedback on my recipes - all tried and true and family favourites - and recently I received an email from Brenda asking about the banana cake I mention that my husband, Phil cooks for the kids every Sunday night. It is their favourite.
"Hi Fiona, I have tried your chocolate cake and hot cross buns and found both recipes delicious, especially the chocolate cake which my 5 yr old granddaughter loves. Today I had some bananas left over so I thought I would try Phil's banana cake but the recipe wasn't there. Is there chance of getting it or is it a closely guarded family recipe? I am a new reader of your blog since seeing Country Home Ideas and am enjoying it immensely. Brenda"
I'm always happy to share recipes - I'm not sure where Phil got the recipe originally from but he's been making this for many years now to use up our over ripe bananas an I know he's tweaked it along the way. I sent Brenda the recipe via email and received back this reply a few days later, "....I made Jonty's banana cake. It's delicious and I am just about to have a slice and a cup of tea while I watch the footy. Its a cool day here in Melbourne. Enjoy your weekend and thank you once again for the recipe. Regards Brenda."
Phil's Banana Cake Recipe
2/3 cup brown sugar (packed firmly)
1 ½ cups self -raising flour
½ teaspoon bicarbonate of Soda
1 teaspoon mixed spice
1 cup mashed banana
½ cup of Greek (or natural) Yoghurt
¼ cup of milk
- Preheat oven to moderate (180 Degrees C). Grease a 15cm x 25cm loaf pan.
- Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.
- Transfer mixture to large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, yoghurt and milk. Spread mixture into plan.
- Bake, uncovered for about 50 minutes. Stand cake for 5 mins then turn on wire rack
Recipe Notes: 1 cup of mashed banana is approximately 3 bananas. Phil will often freeze our overripe bananas until he is ready to bake the cake. They will be black skinned and mushy when defrosted but are perfect for the cake - just peel and mash. We use Farmers Union Greek Style Yoghurt. If you don't have mixed spice, don't worry it is still delicious.
My kids love this warm out of the oven after our Sunday night dinner. We then send it to school in their lunch boxes as a snack and it travels well. You could ice it or sprinkle icing sugar on it if you have a sweet tooth but we like it plain.
Let me know if you like it by leaving a comment below.
What's your favourite cake?