2 aug

Banana Shortcake

Mrs Arthur Martin, Wagga

MAKES ONE 18 CM CAKE

125 g (½ cup) butter, softened

220 g (1 cup) caster sugar

2 eggs

1 teaspoon vanilla essence

300 g (2 cups) plain flour

1 teaspoons baking powder

125 ml (½ cup) milk

2 large firm, ripe bananas, sliced

2 tablespoons lemon juice

250 ml (1 cup) thickened cream, whipped

Preheat oven to 180°C. Grease and flour the sides of two 18 cm cake tins and line the bases with baking paper.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well between each. Beat in the vanilla. Sift the flour and baking powder into a bowl, then stir into the creamed mixture with the milk.

Spoon the batter into the tins, smoothing the tops even.

Bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Gently toss the banana slices in a bowl with the lemon juice to coat. Drain well.

Spoon a layer of whipped cream over one of the cakes and arrange half the bananas over the cream. Place the other cake on top. Spread a layer of cream over the cake and arrange the remaining bananas on top.