View basket “Mrs Jones’ Banana Cake” has been added to your basket. Continue shopping Tutorial Preview Join NOW to access 1370 courses Watch Now Up to 50% off now Already a member? Login Add to basket Mrs Jones’ Banana with Sheila Jones Skill level: Easy HD Lessons: 1 Decorating time: 3 hrs Lesson Details Now Playing 08:18 1. Main Lesson NOTE: ‘In the video, I said to use self raising flour. This is an error. It should have been plain flour. Please follow the written recipe Method Ensure all the ingredients are at room temperature. Line the side and base of the cake tins with baking parchment or greaseproof paper. Preheat oven to 160C. (An oven thermometer will confirm this) Place the sugar and butter in the mixing bowl and cream beat together pale, soft, light and fluffy. Roughly chop the bananas, add to the mixture and bananas and combine well but do not over beat. Break eggs into a measuring jug and lightly beat together with a fork. Pour eggs slowly into mixture and beat well. Sift the flour into a bowl and add the baking powder. Add the flour to the cake mixture and gently fold in till just combined and no more. Dissolve the bicarbonate of soda in the water and add it to the mixture. Fold mixture together till just combined and no more. Divide mixture equally between the two cake tins and smooth out till level with a cranked handle spatula. Place both cake tins in the oven, one on each shelf. Bake for approximately 40 – 50 minutes depending on your oven. Do not open the oven before this time. To check if baked properly, push a thin skewer or cocktail stick into the centre of each cake. If the skewer is clean when removed, the cake is baked. Leave the cakes in their tins to cool down for approximately 30 minutes. Remove the cakes from the tins and place on a wire cooling tray till cold. Wrap in cling film and place in the fridge for up to 24 hours till ready to use. Layer with a filling of your choice. We like a delicious toffee buttercream! Notes “In the video, I had dissolved the bicarbonate of soda in a little water before adding it to the mixture. Mum used to do this but I sometimes find that if I add extra fluid to a cake mixture, it sinks in the middle. My advice is to simply follow this written recipe for the best results.” – Mrs Jones This cake is suitable for freezing. Course Overview Mrs Jones is back with another great baking tutorial and this time, it’s a wonderful Banana Cake. Mrs. Jones takes you through her recipe and method for recreating this great looking and delicious cake. Perfect for any occasion where you want a simple and delicious cake to share with friends and family or add it to your collection at your shop. The Tutor Sheila Jones Taught by her Mum to bake, many of you will recognise Mrs Jones as our expert baker. She is also an accomplished cake decorator. As a former nurse and midwife, Sheila has turned her passion for creating delicious, elegant, bespoke cakes into a very successful business. Over the years, Sheila's baking skills have been consolidated by achieving a professional diploma of PME Masterclass Certificates in Sugarcraft, Sugar Flowers Royal Icing and Piping, and she has worked with the very best of cake decorators in the country. She is Chair of the Glasgow Branch for the British Sugarcraft Guild, a member of the Scottish Association of Master Bakers and a founding member of the Glasgow Baking Club. You will all recognise her as the baking expert on our online tutorials. It was one of her students who said that 'Mrs Jones' kitchen is where we bake, learn, laugh and indulge'.