Banana Butter Cake

I had a bunch of bananas that was overripe. I know there are many ways to turn bananas into delicious treats. But I really enjoy most when mashed into a rich and moist banana butter cake. This Asian-style banana butter cake is moist, buttery and rich with banana flavour. Easy and fuss-free recipe that uses everyday pantry ingredients, this banana  cakes bakes beautifully and always turns out!

Ingredients

• 3 medium ripe bananas, mashed (about 360g)
• 250g plain flour
• 226g butter, softened
• 200g granulated sugar
• 100g brown sugar
• 3 large eggs
• 120ml whole milk
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp vanilla extract
• 60g walnuts or pecan nuts, chopped (optional)

Method:

Preheat the oven to 175ºC/160ºC for fan assist oven. Grease a 9 inch round pan and line with baking paper.

Cream the softened butter with granulated sugar and brown sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the banana mixture, alternating with milk. Mix until smooth and no dry streaks remain. If using nuts, fold them in last.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the centre comes out clean. let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Enjoy!