The Edmonds Cookery Book has been a New Zealand institution for four generations. My mother, my grandmother and my great grandmother before me all used this recipe book that has remained in New Zealand kitchens as a timeless classic and surely one of the most successful branding exercises in NZ history! (Edmonds, for those who are non-NewZealanders is a baking brand, originally comprising baking powder only but now a large number of baking products.) Gone are the days when a couple announcing their engagement received their free copy, but we still buy this cookbook in droves making it the best selling book ever published in New Zealand.
Without further ado, here is the Edmonds Cookery Book recipe for Banana Cake. I make this often. This is the perfect Bach recipe because although not grown commercially in New Zealand, bananas are always available and inexpensive.( Look out for Fair Trade brands…) Those overripe bananas are perfect for it, and the other ingredients are ones readily to hand. Quite regularly it doesn’t last long enough to cool down and get iced. Dust with icing sugar and serve warm with cream or ice-cream if there are ravenous people around. Otherwise, my family’s favourite is lemon icing made with icing sugar, a knob of softened butter and lemon juice as the liquid to mix.
Baking does require some exactitude with measurements, which goes against the grain for me, but my token to rebellion is that I never measure my mashed bananas to an exact cup – I either use 3 small or 2 large bananas for mashing and the recipe turns out perfectly – it’s obviously a little forgiving!
- 125 g butter
- 3/4 cup sugar
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon Edmonds baking soda
- 2 tablespoons hot milk
- 2 cups Edmonds plain baking flour
- 1 teaspoon Edmonds baking powderCream 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. Turn into a greased and lined 20cm round cake tin. Bake at 180°C for 50 minutes until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto cooling rack. This mixture can be baked in two 20cm round sandwich tines 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 bananas.