Banana cake for me brings up memories of my childhood when my grandma would make the most delicious, moist cake you have ever tasted. I would love seeing that Tupperware container being opened and hoping against all hopes that the tasty treat inside was her infamous banana cake.
A few years ago grandma gave me her recipe. I could never seem to make it taste as good as she did so over time I changed it and morphed it into my own banana cake recipe but it still brings back memories of eating Grandma’s version as a kid. I’ve used coconut sugar instead of caster sugar and wholemeal flour instead of white. You can use whichever you prefer. If you are using caster sugar you might need to adjust the quantity.
Tip: I tend to make banana cake when I have over ripe bananas. If you don’t have any around you can just pop the bananas on a tray in a 180C oven for 15 minutes. It brings out the flavour in the bananas. If you have over ripe bananas but no time to bake a cake, just keep them in the freezer until you do have time. It doesn’t take too long for them to defrost and you haven’t wasted any food!
GG’s banana cake recipe
3/4 cup coconut sugar
3 over ripe bananas, mashed
1 cup yoghurt
1/4 cup maple syrup
2 cups wholemeal self raising flour
Preheat the oven to 180C and line the base of a 30cm round springform cake tin with baking paper.
Using an electric mix, beat the butter and coconut sugar until fluffy. Coconut sugar is a dark sugar so you won’t see the mixture turn a pale yellow as you would if you were using caster sugar.
Add the eggs one at a time, beating after each addition. Add the mashed bananas, yoghurt and maple syrup to the mixture and fold through with a spoon. Add in the flour and mix until combined.
Pour into the prepared cake tin and bake in the oven for 50 minutes or until golden brown and cooked through when tested.
Serve as is or dust with a little icing sugar for an even sweeter treat.
What did your grandmother bake when you were little that brings back memories now?
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