The banana cake was still lovely after not making if for the last year nine years or so. It came out exactly how I remembered it. It does use up quite large quantities of ingredients but in my opinion it is a lovely cake. The recipe comes from the St. Bernard’s College, Lower Hutt cook book. I think from memory the book was published over 20 years ago. Sometimes fundraising school cookbooks have the best recipes as they are family favourites that have been well and truly tested.
2 1/2 cups flour
1 2/3 cup sugar
1 ¼ teaspoons baking soda dissolved in 2/3 cup milk
¾ cup melted butter
3 mashed bananas
2 eggs
Put ingredients together, lastly eggs and melted butter. Beat all 2 minutes. Bake ¾ – 1 hour 180oC.
I have always made this in a ring tin (well greased) and it comes out lovely and high and moist with a crunchy top crust. Not sure how it will turn out in other types of tins.