How to Make a Banana Cake
To make a banana cake, start by beating flour, sugar, milk, vanilla, and eggs in a bowl with an electric mixer. Then, mix in some melted butter and mashed, overripe bananas until everything is completely blended. When you're done with the batter, pour it into a greased loaf tin and bake it for 1 hour and 15 minutes at 350 degrees Fahrenheit. Finally, let the cake cool for 5-10 minutes before serving, or let it cool completely if you want to frost it.
Preheat the oven to 180ᴼC/350ºF. This cake takes 20 minutes to prepare, 1 hour and 10 minutes to cook and serves roughly eight people. This recipe resembles a banana bread, but is a little sweeter, with a thinner batter suited for cakes. Grease and line a 2-pound loaf tin. You can use any sort of baking dish that you'd like, of course, but loaf dishes are nice and deep, allowing you to get thick, moist center to your bread. You can just as easily pour the batter into pie tins, a bunt cake, or any other baking dish. Sift the flour into a bowl, then add the milk, vanilla, sugar, and eggs. Beat using an electric mixer until the ingredients are combined in a light, consistent color, about one minute. If you don't sift the flour, whip it up with a fork at least -- this breaks up big clumps of flour to ensure that everything gets melted and mixed together well. Melt the 1/2 cup of butter and mash the overripe bananas in, mixing well. Melt the butter slowly, in 15-20 second bursts, so that it is liquid but not hot. Then mash up your bananas, blending well. The more ripe the banana is, the better it will be. Dark brown bananas are often your best bet. You can pre-mash the bananas easily on a plate with the back of a large. Combine butter and flour mixtures, stirring just until they are completely blended. Flour actually toughens up as you mix it, leading to chewier, less tender cakes. Just mix the flour in until their are no more dry bits and everything is taken one consistent batter. Pour all the batter into your tin and cook for 1 hour and 15 minutes. The cake is done when you can pierce it with a knife or wooden skewer and the blade comes out clean, with only a few crumbs. If the skewer comes out with wet batter on it, let the cake cook for an additional 5 minutes or so and try again. Let the cake cool for 5-10 minutes in the pan before serving. When ready, tip it out and allow to cool on a wire cooling rack. Allow to cool completely if you are adding icing or frosting, as the heat will make even frosting impossible. Preheat the oven to 350ºF/180ºC and grease two cake tins. All you need is a little bit of butter spread across the pans with a paper towel, or a nonstick cooking spray. In one bowl, mix together 1/2 cup of vegetable oil, sugar, and the beaten eggs. Use a whisk, an electric mixer, or a stand mixer (like a Kitchen-Aid). It usually helps, furthermore, to pre-scramble the eggs with a fork to make sure the yolks and whites mix in evenly. Mash the bananas into the milk and vanilla and then mix in. Take these three wet ingredients and mix them together in a small bowl off to the side. Remember that, the darker and more ripe the banana, the better it will be for banana cake, as overripe bananas are sweeter and softer. When done mixing the wet ingredients, add to the oil and egg mixture. In a different bowl, sift together the flour, baking powder, baking soda, and salt. Mix together all of these powdered, dry ingredients and then use a fork or a whisk to break up any clumps. For perfect cakes, you should sift the flour in, which perfectly breaks up clumps for a nice smooth batter. Add the walnuts, and if using, the sultanas. Chocolate chips are also a wonderful addition that could go in now, if desired. Slowly add the dry ingredients to your wet ones, mixing the entire time. If you have an electric mixer, this is your best choice. Turn it on low and slowly incorporate the flour mixture into your milk/oil/banana mixture, adding the flour, mixing in 80% of it then adding more flour. Mix until all of the dry ingredients are mixed with the wet. Fill both pans equally with batter. Make sure it is level and without air pockets. A good way to do this is to bang fill the tins up and then bang the bottom of the pans on the counter top lightly, which should shake out any air bubbles. Bake for 35 minutes, or until the cake looks golden brown. If you stab the cake with a skewer, it should come out with no wet batter, only a few crumbs. As soon as you remove the cakes, let them cool for 3-5 minutes and then turn them out onto wire racks to finish cooling completely. In a saucepan, whisk together 1 cup of milk, 3 level tablespoons of flour, and 1/4 cup of sugar. Turn the heat on medium-low and whisk everything vigorously, keeping it moving and making sure everything is well dissolved. Bring to boil over medium heat. Keep an eye on it, and keep whisking. Icing is a quick-moving process that should not take too long to cook. Add a teaspoon of vanilla extract and cut the heat, letting it cool completely. Stir the icing completely as it cools, then let it sit. Note that you do not have to use vanilla extract here -- as banana, almond, or even cocoa will go exceptionally well here. Cream together 1/2 cup sugar and 1/2 cup of vegetable oil as the flour mixture cools. Creaming means using an electric mixer or fast-moving whisk to beat the sugar and oil together. For even richer icing, use 1/2 cup room temperature butter, as this leads to a delicious buttercream frosting. Combine the two mixtures and beat until smooth. When flour/milk mixture is cool, mix together at high speed until creamy. At first, the icing may appear curdled. It will clear up as it is beaten. Finished.  
Preheat the oven to 180ᴼC/350ºF. Grease and line a 2-pound loaf tin. Sift the flour into a bowl, then add the milk, vanilla, sugar, and eggs. Melt the 1/2 cup of butter and mash the overripe bananas in, mixing well. Combine butter and flour mixtures, stirring just until they are completely blended. Pour all the batter into your tin and cook for 1 hour and 15 minutes. Let the cake cool for 5-10 minutes in the pan before serving. Preheat the oven to 350ºF/180ºC and grease two cake tins. In one bowl, mix together 1/2 cup of vegetable oil, sugar, and the beaten eggs. Mash the bananas into the milk and vanilla and then mix in. In a different bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to your wet ones, mixing the entire time. Fill both pans equally with batter. Bake for 35 minutes, or until the cake looks golden brown. In a saucepan, whisk together 1 cup of milk, 3 level tablespoons of flour, and 1/4 cup of sugar. Bring to boil over medium heat. Add a teaspoon of vanilla extract and cut the heat, letting it cool completely. Cream together 1/2 cup sugar and 1/2 cup of vegetable oil as the flour mixture cools. Combine the two mixtures and beat until smooth. Finished. 