250g soft butter
1 cup castor sugar
3 over-ripe bananas, finely mashed
2 cups self-raising flour
Cream butter and sugar in small bowl with electric mixer until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in bananas, then sifted flour.
Pour into well greased 20cm baba or ring pan, bake at 180°C for about 45 minutes.
Stand a few minutes before turning cake onto wire rack to cool.
Pairs Well With
I always make this into muffins so they will only need to be in for about 10-15mins. but keep checking!