Monday, 30 December 2013

Banana Cake

 Frozen Bananas are best to use - just freeze all your over ripe bananas and use in banana cake
 Bananas that are thawed out from being in freezer
 Mashed banana
 Banana added to sugar and butter that has been creamed
 Banana that has been mixed into the butter and sugar

Flour being added to the banana mixture
Banana Cake that is cooked


110g softened butter
110g caster sugar
2 eggs
3 medium bananas, mashed
230g self – raising flour
2 teaspoons bicarbonate of soda
1/3 cup milk

60g cream cheese
30g softened butter
1 teaspoon grated lemon zest
1 ½ cups icing sugar

Preheat oven to 205 c.  Grease a 20cm square cake tin.
Cream butter, add sugar and beat, then ad eggs on at a time, creaming thoroughly.  Fold in the mashed banana, then fold in the sifted flour alternately with the combined soda and milk.

Place mixture in the prepared cake tin and bake for approximately 30 minutes.  When cake is cold, ice with cream cheese frosting.

To make the frosting, beat the cream cheese, butter and zest in a small bowl until light and fluffy, then gradually beat in sifted icing sugar.

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