As a little girl I always enjoyed visits from my grandma. Grandma’s arrival would include her barking, rowdy dog (echoed by our barking, rowdy dog), warm hugs and the unpacking of some delicious baked goods. As a child I developed a liver disease, so my mum had placed me on a very healthy diet to take as much pressure off my struggling liver as possible. This meant that Grandma’s baked goodies were a real treat for me. Maybe that’s why I remember them so vividly….
Grandma’s favourite treats to bake were Yoyos (Melting Moments), Nutties (Nut Cookies), Date Loaf (served with lashing of butter), Orange cake and my personal favourite: Banana Cake. It is the only recipe in her cookbook that bears my handwriting. Grandma knew the recipe off by heart and didn’t need to record it, but I had asked her to dictate it to me for posterity’s sake. So glad I did! I have enjoyed recreating it for you now.
Grandma’s Banana Cake has a distinctive cinnamon flavour, so if cinnamon’s not your cup of tea you may not love this one like I do. But if you are a cinnamon fan, give this a go. I’d love to hear your thoughts!
- 3oz (85gm) butter
- 4oz (110gm) sugar
- 6oz (170gm) self-raising flour
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 2 bananas
- 2 tablespoons of milk
- 2 tablespoons butter
- 2 tablespoons hot water
- ½ cup powered sugar (icing sugar)
- ½ teaspoon cinnamon
- Preheat oven to 375F (180C). Grease and line a cake tin.
- Use wooden spoon to cream butter and sugar. Add beaten egg and sifted, dry ingredients. Mix.
- Mash bananas with milk and add to mixture.
- Place in oven and cook for 35 minutes.
- When cool make frosting: In a small bowl add hot water to butter and mix to make smooth.
- Add powdered sugar and cinnamon to butter mixture. Mix with a wooden spoon until smooth.
- Spread over cake and place in fridge for 5-10 mins to allow frosting to set. Enjoy!