Hi, 

The Web is full of ‘best ever’ Banana cake/bread recipes  and while I have not, by any stretch, tried them all my search is over. Annabel Langbein, a cook and writer whose style and food Jo and I rate so highly she is on our short list of the only cook books you will ever need, has, in my humble opinion, the banana cake recipe that takes the cake (I crack myself up).

The only change we have made is simply that we use duck eggs from our free range Cayugas and Khaki Campbells for pretty much all our baking now. I think cakes made from duck eggs are lighter, moister, have a better crumb and just plain taste better. 

Anyway give it a crack and let me know what you think  and check out Annabel.

Cheers

Franky

Oh and cut it thick and toast it. It takes it to a whole other level!!

Or

Sprinkle with frozen raspberries before putting in the oven

Best-Ever Banana Cake

Prep time: 15 mins
Cook time: 1 hour (less for smaller cakes)
Makes: 1 large cake, 4 small cakes or 12 muffin-sized cakes

• 250g butter, at room temperature
• 1½ cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 4 very ripe bananas, peeled and mashed (about 2 cups)
• 2 tsp baking soda
• ½ cup hot milk
• 3 cups flour
• 2 tsp baking powder

Lemon Icing:

• 50g butter, at room temperature
• 3 tbsp lemon juice
• 3 cups icing sugar

Preheat oven to 170°C. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.

Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.

Dissolve baking soda in hot milk, add to mixture and stir to combine.

Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix. 

Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.

Lemon Icing:
Beat together butter, lemon juice, icing sugar and ½ tbsp hot water until creamy. Spread over cake.