This is the basic recipe I always use when making anything banana cake- or bread-like.
I've received many compliments for this recipe. Its simple to make and allows for a multitude of additions to vary the taste.
I made a batch this time because I wanted to use up some frozen ripe bananas I had in the freezer and a bag of soon-to-expire butterscotch chips. Also, I haven't been baking much for those at work so this whole lot was for them.
makes 30 cupcakes or 3 loaves
250g or 2 sticks butter
1 1/4 cup sugar
3 tbs milk
4 large bananas
3 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
Optional additions (any one of the following can be added for variety)
2 tbs poppyseed
1 cup roughly chopped nuts
1 cup Post's Banana Nut Crunch
1 cup butterscotch/chocolate/peanut butter chips
Preheat the oven at 350F. Cream the butter and sugar until pale before beating in the eggs one at a time. Mash the bananas with the milk to form a paste then stir into the butter mixture. Sift the flour, baking powder and baking soda into the batter and combine well. Scoop into cupcake liners or lined loaf pans.
Bake for 20 minutes if making cupcakes or about 50-60 minutes if making loaves.