8 by 4 inches loaf
- Self-raising flour - Baking soda - Baking powder - Salt - Brown sugar
- Butter - Egg - Banana - Buttermilk - Vanilla extract
Cream butter and sugar until light and fluffy. This should take a good 2 minutes. Scrape the sides of the bowl half way through.
Next, add in the egg. Beat until all the traces of the egg are no longer visible. Scrape the sides and bottom of the bowl again.
Sift in the flour, baking powder, baking soda and salt alternately with the buttermilk. Start and end with the dry ingredients.
Next, add the vanilla essence. Mix until the extract is well combined.
Peel the bananas. Place them in a separate bowl and use a fork to mash them up. Fold the mashed bananas into the cake batter.
Pour the batter in a well greased and floured loaf pan. Level the top. Top with sliced bananas.
Bake the cake for 40 to 45 minutes. Turn out onto a wire rack and cool to a warm temperature. Wrap in cling wrap and refrigerate to let it cool down completely.
Bring the cake to room temperature before serving. The cake is best served at room temperature.