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Spongy banana layered cake

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  • 150g cake flour, sifted (or plain flour & corn starch)
  • 0.5 tsp baking powder, sifted
  • 0.25 tsp bicarbonate of soda, sifted
  • 3 eggs
  • 130g caster sugar
  • 200g ripe bananas, peeled and cut into small pieces (+extra for decoration)
  • 0.5 tsp vanilla extract
  • 100ml vegetable oil
  • 300ml double cream
  • 1 tbsp sugar
  • Optional: chocolate for decoration
  • Serving
    Serves 7
  • Skill Level


I had a few bananas that had gone veryyyy ripe...so ripe they looked like bananas from a different planet. So I really wanted to make something yummy with them, so here goes a spongy banana cake..
  1. Sift twice the flour, baking powder and bicarbonate of soda and then set aside
  2. In a large bowl, whisk the eggs, caster sugar, bananas and vanilla extract using an electric whisk for 10-15 minutes
  3. Fold in the flour mixture into the wet mixture using a spatula, and mix gently until well incorporated
  4. Mix in the vegetable oil and mix well
  5. Grease and line two 20cm cake tins, then distribute the batter evenly
  6. Place in the oven at 170 degrees Celsius for 25-35 minutes, checking using a skewer to find out when they are done, then remove and leave to cool completely
  7. Meanwhile, whisk the double cream and sugar together until soft peaks have formed, and place in the fridge until use
  8. Once the cakes have cooled, add the cream in the middle, with shredded chocolate, then decorate the top with more cream, banana and chocolate

Deliciously soft, moist, and really tasty. Lovely with a cup of tea or as a sweet snack. Enjoy :)


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