The addition of buttermilk makes this cake deliciously healthful. As always, overripe bananas will give your cake the richest flavour and guarantee a moist texture. The brown sugar ensures you'll bite into a delicious caramelized crust. This is the perfect cake for lunch boxes or morning tea, and I recommend adding a simple yoghurt or buttermilk glaze in lieu of icing if you're serving guests.
Ingredients 125g Western Star butter
2-3 overripe bananas, mashed
1 cup brown sugar
2 free range eggs
1.5 cups self raising flour
1 teaspoon salt
Preheat the oven to 170 degrees Celsius or 150 degrees for fan-forced.
Cream the softened butter together with the sugar.
Add the mashed banana and buttermilk and combine well.
Beat in the eggs.
Fold in the flour and salt until dry ingredients are completely incorporated.
Transfer mixture to a well-greased baking tin. Place on the top shelf of your oven and bake for 30-40 minutes, or until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean.