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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 8 servings |
||
| Calories 302 | ||
| Calories from Fat 117 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.1g | 20% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 397mg | 16% | |
| Potassium 155mg | 4% | |
| Total Carbohydrate 43.0g | 14% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 22.5g | ||
| Protein 4.3g | 8% | |
Ingredients
- 4 ounces butter
- 3/4 cup caster sugar
- 2 eggs
- 2 ripe bananas (the blacker and softer the richer the cake is)
- 1/2 teaspoon vanilla essence
- 1 1/2 cups self-rising flour
- 2 tablespoons hot water
Directions
1
Pre-heat oven to 180 Celsius.2
Grease and/or line 20cm round cake tin.3
Cream butter and sugar.4
Add eggs and mashed banana and vanilla essence, beat well.5
Stir in hot water.6
Add S.R. flour and mix thoroughly. You end up with a sticky, thick mixture.7
Bake for 25-35 minutes. (I usually turn the oven off at about 30 mins, then leave cake in cooling oven for 5-10 mins).8
Check with a wooden skewer through the centre of the cake. When it comes out clean, cake is done.
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- Course > Desserts > Cakes
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- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 60 mins
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