Annabelle White: Simply The Best Banana Cake

Simply the Best Banana Cake Photo: Supplied: Annabelle White

"There is banana cake and then there is this banana cake," says Kiwi chef Annabelle White.

She shares her recipe for Simply the Best Banana Cake.

Recipe: Simply the Best Banana Cake

Recipe tips:

• Use good-quality flour – such as Edmonds – and you'll need to sift it.
• You can use Edmonds gluten-free flour, but you may need to cook the cake a little longer.
• Always stir or shake baking powder before you use it.
• Don't use olive oil.
• Don't overmix the cake (and don't use a cake mixer or food processor).
• Use eggs at room temperature – pull them out of the fridge an hour or so beforehand.
• This cake works well with blackening bananas that have been frozen and defrosted.

Cook the cake at 160 degrees C – on regular bake, not fan-bake.

More from Annabelle White:

• Two easy salmon starters: tartare and dip

• (Light and fabulous) Buttermilk Scones

You can find even more Annabelle White recipes on her website.

Annabelle is presenting at The Food Show in Auckland 25-28 July. Full details are here