Banana cake tastes better in NZ. I don't know why. But whenever I made it in Holland it was quite a heavy dense cake. And now it tastes the way I remember it- lighter and with a crisper chewier top.
I was so certain I have shared this recipe here but I can't find the post. So here it is again(?), just because it's my favourite. It's based on the classic Edmonds recipe.
125 g butter
3/4 C sugar
1 C mashed bananas
1 tsp baking soda
2 tbsp hot milk
2 C plain baking flour
1 tsp baking powder
1 tsp of cinnamon
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add mashed banana and mix thoroughly. Stir baking soda into hot milk and add to mixture. Sift in flour, baking powder and cinnamon.
Pour batter into a buttered ring cake tin. Bake at 180°C for about 35 minutes or until a knife comes out clean. When cool, dust with icing sugar. I find this to be such a sweet cake, it doesn't really need icing.