Ultra Moist Banana Cake

This recipe produces a banana cake that is truly amazing. Last time I took it to work it was devoured in about 5 seconds flat. I have had my colleagues begging for more...well sorry guys, this one's for my mum, who is coming to visit me tomorrow :)

Thanks to the trusty AWW for this wonderful recipe.

Ingredients:

125g butter, softened

1/2 cup brown sugar

1/2 cup caster sugar

2 eggs

3 mushy, over ripe bananas (mashed)

1 tsp vanilla essence

1 1/2 cups SR flour

1/2 tsp bi carb soda

pinch of salt

3 tbls milk

Method:

Preheat oven to 160 degrees (this is for fan forced, so if you have a conventional oven you should up the temperature to about 180). Grease a round cake tin.

Beat sugars and butter with electric mixer. Add eggs (one at a time) and beat until light and fluffy. Stir through banana and vanilla. Sift flour, bi carb and salt into the mixture and gently stir in. Fold in milk.

Pour batter into prepared cake tin, smooth top and cook in oven for 35-40 mins. When cooked, the cake should spring back when lightly pressed.

For the cake pictured, I have used vanilla buttercream frosting and toffee shards for decoration. The toffee, combined with the intense flavour of the banana cake, gives a beautiful 'banoffee' combination.

Another lovely alternative is stirring passionfruit pulp into a buttercream frosting and smothering the cake in this. Banana and passionfruit compliment each other really well.

UPDATE:

Well Mum and Co. have been and gone...and let's just say that this cake went down a treat. Everyone had seconds, so that's gotta be a good sign!