CakesAlison Lambert


CakesAlison Lambert

School holidays are here and it sure is a welcome break. I love the change of routine, no rushing here, there and everywhere. Having three little ones is busy! Its not so much looking after them as they are so good, its the endless cleaning up! Whew, my time out and relaxation is baking, i love to bake! My mother has always had a vast assortment of homemade baking in the pantry. Funny really, when i was growing up i use to swap my "homemade" biscuits for the bought ones my friends had. How times change and now i love teaching and baking with my children. Not always sure what will be the end products as they love to add an extra spoon of this and that to the mixture without me realising it. Good memories!

125g butter
1/2 cup sugar
1/2 tsp baking soda
1/4 cup milk
2 large bananas, mashed
2 1/4 cup self raising flour
2 eggs, lightly beaten

Preheat oven 160`C
Prepare tin/s 17cm x2 or 1 large loaf tin, butter base and sides, dust lightly with flour and shake out excess. Line with grease proof paper.

Melt butter and sugar together in a small pot. Remove from heat and add the baking soda. Mix and leave for 5 minutes.
Mix mashed bananas, with milk and egg.
Alternatley add the sifted flour with the melted butter mixture. Mix carefully, stop once you see the flour incorporated. If over mixed then the top of the cake peaks and cracks!
Pour the mix into the prepared tins and bake for 25-30 minutes if making two smaller tins. Bake longer if making one larger cake 30-40 mins. Test with a skewer in centre of cake, if it comes out clean then ready. Cool in tin for 5 minutes, then remove and cool.
Freezer's very well.