This was the first cake I mastered in high school. It’s the perfect beginners cake because it is so super easy and even if you make a mistake it’s ok, it’s very forgiving. One time I forgot the bananas and it turned into a yummy spice cake. Now that is foolproof when you can forgot the major ingredient and not destroy it!
My mum was given this recipe from a friend, well actually it was for carrot cake, but if you omit the carrots and walnuts and add bananas, it makes a moist and delicious cake. How great is it to have a recipe that can make a banana or carrot cake? It’s so simple to make that it honestly only takes a few minutes. I got a friend to time me and it took 8 minutes! Not too shabby.
I urge you to keep this recipe handy, you never know when you’ll need to whip up a cake in a few minutes. I know it has been a lifesaver in tight situations. Also, this cake can be eaten without a frosting but seriously, don’t be stupid. Chuck some cream cheese frosting on it. I prefer to spoon the icing on because I am a little piggy and adore cream cheese frosting.
– 1 cup sugar
– 3/4 cup oil
– 2 eggs
– 1/2 tsp vanilla
– 1/2 cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
– 1 cup self-raising flour
– 2 medium bananas, ripe
*To make carrot cake dont use bananas and add,
– 1 1/2 cups grated carrot
– 1/2 cup walnuts
Cream cheese frosting
– 1 pack cream cheese
– 2 cups icing sugar/powdered sugar, more if you like
Preheat the oven to 180C/350F and grease a small pan or line with baking paper.
Combine the sugar, oil and eggs in a medium bowl. Add the vanilla, spices, salt and flour. Stir to combine and set aside.
Put the bananas on a plate and using a fork, mash them until they have a puree consistency. Add the bananas to the cake mix and stir. Pour into cake tin and bake for 40minuts. Check with a skewer, if it comes out clean, the cake is ready. Let the cake cool on a wire rack.
While the cake is cooling make the frosting. Separate the cream cheese into smaller pieces and using a mixer, cream it until smooth. Gradually add the icing sugar/powdered sugar to the cheese, mixing well between additions. Keep adding sugar (you can add more than 2 cups) until you reach a consistency you’re happy with.
When the cake has cooled spread on the frosting and enjoy!