This is a wonderful moist banana cake. It doesn’t matter if you use two or four ripe bananas – the cake will always turn out delicious.
125g unsalted butter, softened at room temperature
1 cup caster sugar
1 teaspoon vanilla extract
3 very ripe bananas
Juice of 1 lemon
1 1/2 cups self-raising flour
1/2 teaspoon baking soda
1 cup almond meal
Preheat the oven to 180ºC. Line a loaf tin with baking paper.
Beat butter, sugar and vanilla extract in a large mixing bowl until light and fluffy. Add one egg at a time, beating well after each addition.
Mash bananas and lemon juice in a small bowl until smooth.
Add mashed bananas, flour, baking soda and almond meal to the cake mixture. Mix well using a large metal spoon.
Spoon cake mixture into the prepared cake tin. Bake for 40 to 50 minutes, or until a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack to cool completely. Dust with icing sugar.