Sunday, 7 April 2013

banana cake that's good for you?

This 'oops we don't have enough flour' recipe turned out really moist and yummy so I thought we'd share it. It also makes it healthier as we used a cup of wheatgerm. It turns out wheatgerm is a powerhouse of nutrients, it is one of the best sources of folic acid, it contains vitamin E, phosphorus, thiamine, zinc, magnesium and essential omega-3 fatty acids. It's also an excellent source of fibre.

The recipe is from the Edmonds Cookery Book http://www.edmondscooking.co.nz/history.htm

The boy loves to bake and is becoming very familiar with the ingredients, so much so that he was able to get everything out ready on the bench before we started...bless 'em x


125 g butter
3/4 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon baking soda
2 tablespoons hot milk
1 cup plain baking flour
1 cup wheatgerm
1 teaspoon baking powder


Cream butter and sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Add mashed banana and mix thoroughly
Stir soda into hot milk and add to creamed mixture
Sift flour and baking powder together, stir into mixture
Add wheatgerm and stir into mixture
Turn into a greased and lined 20 cm round cake tin
Bake at 180°C for 50 minutes or until cake springs back when lightly touched
Leave in tin for 10 minutes before turning out onto a cooling rack
The mixture can be baked in two 20 cm round sandwich tins at 180°C for 25 minutes
When cold ice with Lemon or Chocolate Icing or dust with icing sugar
The two cakes can be filled with whipped cream and sliced banana.

surely the wheatgerm makes up for the sprinkles! ( sorry there's a bite out of it- too yum to resisit!)


  1. mmm noms! Love children who love getting into baking!

    1. he loooves baking, I think may have a lot to do with spoon licking but it's all good memory building stuff : )