I like Banana Cake but… sometimes, it’s nice to have a banana cake with a bit more of a kick!
This cake is made with brown sugar and wholemeal flour. It is not overly sweet.
1 cup soft brown sugar
3 large free range eggs
3 ripe bananas mashed
2 teaspoons cinnamon
1 tablespoon instant coffee dissolved in 1 tablespoon hot water
(or one shot of espresso)
1/4 cup milk
1 level teaspoon bi carb soda
1 3/4 cups Wholemeal SR flour
Set oven to 180 degrees Celsius. Line a 25cm round cake tin.
Beat butter and brown sugar until soft and pale.
Turn mixture into cake tin.
Bake for approximately 40 minutes or until cake is golden and coming away from the sides of the tin. Allow to cool a little before removing from the tin.
Ice with coffee glaze icing if desired.
For the coffee glaze icing mix together, 1 cup sifted icing sugar, 1 tablepoon coffee mixed with 2 tablespoons boiling water and 1 tablespoon melted butter. Spread gently over the cake while still warm.