Saturday, 6 June 2015


250g butter, at room temperature
1½ cups icing sugar
4 eggs
2 tsp vanilla extract
4 ripe bananas, (1 mashed and 3 cut in slices for garnishing)
½ cup milk
3 cups flour

2 tsp baking powder
Strawberry syrup or chocolate syrup
Cream for filling


  1. Preheat oven to 170°C.
  2. Line a medium cake tin with butter.
  3. Beat butter and sugar until creamy.
  4. Beat in eggs, one at a time, then vanilla and mashed banana.
  5. Add baking powder, hot milk, add to mixture and stir to combine.
  6. Sift in flour and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix.
  7. Spoon mixture into prepared tin and smooth top.
  8.  Bake at 200°C for 1 hour or until a skewer inserted in the centre comes out clean and the top is springy to the touch. 
  9.  Allow to cool the tin and then turn out.
  10. Cut the cake horizontally into three equal parts.
  11. Prepare cream by mixing amul cream, 3 cups icing sugar and strawberry syrup.
  12. Add cream and banana slices in between the two parts of the cake and press gently.
  13. Spread banana slices on top of the cake along with icing sugar and strawberry or chocolate syrup.
  14. Serve.

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