Ingredients
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125g unsalted butter, softened
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½ cup (110g) caster sugar
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½ cup (110g) brown sugar, firmly packed
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2 tsp Queen Organic Vanilla Extract
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2 large eggs
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1 cup mashed ripe banana (approx. 2 large bananas)
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100ml buttermilk
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1 ½ cups (225g) self-raising flour
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½ tsp bicarbonate of soda
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½ tsp ground cinnamon
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¼ tsp salt
Method
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1
Preheat oven to 180°C (fan forced). Grease and line the base and sides of a 20cm round cake tin.
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2
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and creamy. Add sugars and Vanilla Extract, beat for 3-5 minutes until lightened in colour. Add eggs one at a time, mixing to combine. Add mashed banana and mix to incorporate.
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3
Sift together flour, bicarb soda, salt & cinnamon.
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4
Add half of the flour mixture, followed by a half of the buttermilk, mixing to incorporate. Add remaining flour and buttermilk and mix until combined. Pour into prepared tin and bake for 60 minutes.
Recipe Notes:
If you don’t have buttermilk on hand here are some alternatives:
- Add 2 tsp of vinegar or lemon juice to a measuring jug and pour in full cream milk to make up the 100ml used in the recipe.
- Mix together 50ml of water with 50ml of natural or greek yoghurt (unflavoured) or sour cream.
- You can use all caster sugar or all brown sugar in this recipe isf you do not have both
Recipe additions:
- Choc chips – ½ cup folded through batter.
- Walnuts or other nuts – ½ cup folded through batter.
- Nutella – Before baking, dollop spoonful of Nutella or hazelnut spread on top of the batter and swirl through with a knife
- Raspberries – ½ cup fresh or frozen (thawed, drained), folded through batter.
- Maple Cinnamon Glaze:
- 1 cup (150g) icing sugar
- ¼ tsp ground cinnamon
- 1/2 tsp Queen Vanilla Bean Paste
- ¼ cup (60ml) Queen Pure maple syrup
- Mix all ingredients together until smooth. Pour over cooled cake.
To make 12 standard size cupcakes:
60g unsalted butter, softened
¼ cup (65g) caster sugar
¼ cup (65g) brown sugar, firmly packed
1 tsp Queen Natural Vanilla Extract
1 large eggs
½ cup mashed ripe banana (approx. 1 large banana)
50ml buttermilk
¾ cup (110g) self-raising flour
¼ tsp bicarbonate of soda
¼ tsp ground cinnamon
Pinch of salt
Cooking time for cupcakes: Fill cupcake cases ¾ full (1/4 cup – 60ml) and bake for 25-30 minutes or until cupcake bounces back when pressed.
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