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Four Great Banana Cake Recipes

Bhagavat Dharma Dasa and Akinchana Devi Dasi.
from the book
Great Cakes without Eggs, ©
Bhima Books,

reprinted with permission.

BANANA LEMON CAKE

METRIC IMP. US.
225g 8 oz 2 cups white self-raising flour
½ tsp. ½ tsp. ½ tsp. bicarb.
pinch pinch pinch of salt
175g 6 oz ¾ cup sugar
175g 6 oz ¾ cup butter
150ml ¼ pint ½ cup milk
2 2 2 medium bananas
½ tsp. ½ tsp. ½ tsp. lemon juice
3 3 3 drops lemon essence

 

Preheat the oven to 180C/350F/gas mark 4

Use three 15cm/6 inch sandwich tins.

Cream together the butter and the sugar until light and fluffy. Beat thoroughly, stir in the lemon essence and mashed bananas until blended. Sift flour, soda and salt together. Mix milk with lemon juice to sour the milk, then stir both into the creamed mixture until combined.

Grease and line the sandwich tins. Divide the mixture evenly between the three tins. Bake for 25-30 minutes or until light brown. Turn on to wire racks to cool.

 

 

 

BANANA AND WALNUT CAKE

METRIC IMP. US.
200g 7 oz 1 ¾ cups white self-raising flour
¼ tsp. ¼ tsp. ¼ tsp. baking powder
¼ tsp. ¼ tsp. ¼ tsp. bicarb.
pinch pinch pinch salt
175g 6 oz ¾ cup caster sugar
100g 4 oz ½ cup butter
3 tbs. 3 tbs. 3 tbs. yoghurt
3 3 3 large bananas
50g 2 oz ½ cup walnuts, finely chopped

 

Preheat the oven to 180C/350F/gas mark 4

Use two 23cm/9 inch sandwich tins.

Line and grease the sandwich tins. Sift the flour, baking powder, bicarb and salt into a bowl.

Cream the butter and sugar until light and creamy. Mash the bananas and mix into the creamed butter. Add the dry ingredients, one third at a time, alternately with the yoghurt, beating well after each addition.

Stir in the walnuts and spoon into the prepared tin. Bake the cakes for about 30 minutes. Cool on a wire rack.

 

 

BANANA AND MAPLE SYRUP TEABREAD

FOR THE CAKE;

METRIC IMP. US.
275g 10 oz 2 ½ cups white self-raising flour
1 tsp. 1 tsp. 1 tsp. baking powder
175g 6 oz ¾ cup soft brown sugar
75g 3 oz ¼ cup maple syrup
6 tbs. 6 tbs. 6 tbs. vegetable margarine
2 2 2 medium bananas
150ml ¼ pint ½ cup water
½ tsp. ½ tsp. ½ tsp. grated nutmeg

 

FOR THE ICING;

METRIC IMP. US.
75g 3 oz ¾ cup icing sugar
1 1 1 small lemon, grated rind and juice

 

Preheat the oven to 180C/350F/gas mark 4

Use a 450g/1 lb loaf tin.

Lightly grease the loaf tin. Sift the flour, nutmeg, sugar and baking powder into a bowl. Put the maple syrup and margarine in a saucepan with the water. Stir until the margarine has melted, then put aside to cool a little.

Mash the bananas and stir into the melted mixture. Pour into the flour and stir until evenly mixed. Pour into the loaf tin and bake for 1 hour 5 minutes. Turn out and cool on a wire rack.

Icing. Sift the icing sugar and add enough lemon juice to make a thick icing. Stir in the rind and pour over the cooled cake. Slice the remaining banana and arrange on the top. Serve in slices, spread with butter.

 

BANANA-ALMOND LOAF

METRIC IMP. US.
225g 8 oz 2 cups white self-raising flour
½ tsp. ½ tsp. ½ tsp. baking powder
¾ tsp. ¾ tsp. ¾ tsp. salt
100g 4 oz ½ cup sugar
100g 4 oz ½ cup butter
2 tbs. 2 tbs. 2 tbs. milk
4 tbs. 4 tbs. 4 tbs. sour cream
3 3 3 medium bananas
100g 4 oz 1 cup chopped almonds
1 tsp. 1 tsp. 1 tsp. grated orange peel

 

Preheat the oven to 180C/350F/gas mark 4

Use a 900g/2 lb loaf tin.

Sift together the flour, baking powder and salt. Cream the butter and sugar until light and fluffy. Add the sour cream and orange peel, beating well. Mash the bananas, combine with the milk and add to the creamed mixture alternately with the flour mixture. Beat until smooth after each addition. Stir in the nuts. Turn into the greased loaf tin. Bake for 45 to 50 minutes. Leave to cool in the tin for 10 minutes, and turn out onto a wire rack.

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