And I don’t say that lightly. I ate about six pieces this day, and kept mumbling it was the best banana cake I’ve ever had. And you know what makes it so good? *ducks from half the internet* – it’s sugar. White sugar is what gives the edges that crispy, chewy goldenness. Plain old white-arse sugar. It just can’t be beat in baked goods and while baked goods can still be delicious with other sweeteners and better for you and all that jazz, sometimes I just want banana cake with crispy edges.
You know what else I miss about cakes that aren’t home baked, or that are baked with baking paper? This took me a while to figure out – but it’s the slight saltiness the edges get when you bake a cake in a legit cake tin (not silicone) that you have greased with real butter. The cakes of my childhood. COME AT ME, BRO.
Then I put MOAR butter on my slice because that’s how I roll.
Then I try to eat without birds pecking my eyes out.
Do you have a failsafe banana cake? Hook me up with the recipe!Print
A cake made on a whim turned out to be the best one I’ve ever made.
- 115g butter, softened
- 3/4 cups sugar
- 2 Large eggs
- 3 Large bananas, mashed
- 1.5 cups plain flour
- 1 teaspoon baking powder
- 1/2 cup milk
- Preheat your oven to 180C.
- In a large bowl, beat the butter and the sugar.
- Add the eggs and the mashed banana. Stir to incorporate.
- Add the flour and the baking powder, and mix gently. Add milk and mix until everything is incorporated.
- Pour into a greased and floured loaf pan and bake 35 minutes until golden brown and cooked through.
Keywords: banana bread, banana cake, old-fashioned banana cake, traditional banana bread, banana loaf