There is just something about Banana cake! Honestly it’s like that warm hug you get from your kids when they decide they’re in an amazingly affectionate mood. Well that’s how I feel about my famous banana cake! It’s simple, you’d have all the basic ingredients in the pantry and fridge. And No you don’t have to have it with the icing, you could have yogurt, icecream or just on its own. Whatever suits. In the meantime, I will sit back with my piece, a cup of coffee and scoff it before the kids wake up!
125gms of butter, softened
½ cup brown sugar
½ cup caster sugar
4 bananas mashed
1 tsp vanilla bean paste or extract – whatever you’ve got – I always add a dash more
1 ½ cups of self-raising flour
½ tsp bicarbonate of soda
Pinch of salt
2-3 tbs of milk
Cream Cheese Icing
90gms Cream Cheese
45gms of butter
1 2/3 cup of icing sugar
1 ½ tsp of lemon juice
Preheat the oven to 180C (160C fan forced). Grease and line a 22cm cake tin.
Beat butter and sugars until pale and fluffy. Add eggs, once at a time and beat until just combined.
Add bananas and vanilla and mix well.
Sift together, flour, bicarbonate and salt and stir through with milk until well combined and mixture attains a dropping consistency.
Spoon cake batter into a prepared cake tin and smooth the top. (I usually tap the tin on the bench works a treat and will get any air bubbles out). Bake in the pre-heated oven for 40mins or until well risen and coming away from the sides of the tin. Test with a skewer to see if it is cooked. The skewer should come out clean.
Remove cake from the oven and stand for 5 minutes in the tin before turning it out on to a wire rack to cool.
Once the cake has cooled, make the icing. Place all the ingredients in to a bowl and mix until combined and has formed a think consistency. Spoon that bad stuff on and smooth it all the way around – do the edges too!
Will you give this a go?