Moist buttermilk banana cake and a handy tip

10 October 2013
Thank you all for the support and love shown here and in so many emails yesterday. I've said it before but I feel I'm surrounded by true friends here. Don't worry for me, I'm disappointed more than upset about those kinds of comments. ; - ) I still haven't had the time to sit and think about food storage so I have this recipe to share that is a firm favourite here, as well as a handy tip. 

This is another one of those really simple-to-make cakes, just like the whole orange cake. You just put all the ingredients in the food processor and process it. This time it's buttermilk banana cake.  I modified my old banana cake recipe for the food processor and it works very well indeed. This cake will stay moist for three days. We finished ours off on the fourth day and it was just starting to feel a bit old. I should have cut it in half and frozen a portion because we didn't have any visitors during that time to help us polish it off. I'll remember to do that next time.

I used three of Fiona's beautiful blue eggs.

  • 125g or ½ cup of butter - it needs to be soft at room temperature
  • 250g or one cup sugar - this can be half brown and half raw or white sugar
  • 3 fresh eggs 
  • 1 teaspoon vanilla extract
  • 3 ripe bananas - very ripe bananas are just the thing for this cake
  • 125ml or ½ cup buttermilk
  • 1½ cups self raising flour
  • ½  tsp bicarb
  1. Put the first four ingredients into the processor and process for one minute. 
  2. Add the rest of the ingredients and process for 30 seconds. 
  3. Transfer the batter into the prepared cake tin - I used a round one but you could use a bar tin.
  4. Bake at 170C or 340F for about 45 minutes or until a toothpick inserted into the cake comes out clean and dry.  Don't over bake. A moist cake will be taken out just at the right moment. As soon as you can smell the cake baking, start checking with your toothpick.
  5. Cool on a cake rack and add icing - I just mixed a small amount of butter with icing sugar and butter milk.

This is one of those easy cakes that will become a family favourite. If you need a good celebration cake for a birthday, add walnuts or pecans and maybe some cream cheese frosting. That would take this delicious everyday family cake into make a great celebration cake as well.

I forget where I found this tip now but I've been using it for a few months now and it's a great way to keep frozen peas well wrapped in the freezer.

Cut the top off a juice or large plastic bottle, leaving a shoulder underneath.

Cut the corner off the pea packet.

               Thread the pea packet through the bottle top and fold the plastic around the sides.

Screw the lid on and place it in the freezer.

Every time you take more peas out, you'll be able to make the packet smaller and seal it again. And doing that will protect the peas until you use them all.  :- )