Got some brown over ripe bananas lying about you don’t know
what to do with? Why not make some banana cake! It also works with perfectly
good bananas, it’s just easier to mush up super ripe ones. This recipe is from
Stephanie Alexander’s Cook’s Companion, the brightly coloured giant cook book
that has a recipe for nearly everything! My one complaint is there are no
pictures in the book, so to make up for it I have taken many! The cream cheese
frosting recipe I got from my mum with a few edits after looking at taste.com.
I don’t think you can truly enjoy a banana/carrot/hummingbird cake without it!
INGREDIENTS
Cake
125g butter, softened
1 ½ cups sugar
2 eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
250g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon salt
½ teaspoon ground cinnamon
1/8 teaspoon ground allspice
½ cup buttermilk (milk mixed with 1 teaspoon white vinegar
or lemon juice)
Icing
60g cream cheese, softened
30g butter, softened
120g (¾ cup) icing sugar
½ teaspoon vanilla extract
½ tablespoon lemon juice
METHOD
Cake
1. Preheat the oven to 180° Celsius. Butter and line with
baking paper a rectangular cake (loaf) tin.
2. Cream butter and sugar until pale and fluffy.
3. Beat in eggs, banana and vanilla until combined.
4. Sift dry ingredients (flour, bicarbonate of soda, salt,
cinnamon, allspice) and add to banana mixture, alternating with the buttermilk.
5. Once the cake mixture is smooth pour into prepared tin
and bake in preheated oven for 1 hour, until a skewer inserted comes out clean.
6. Cool cake in tin for 5 minutes then turn out onto a wire
cooling rack.
7. Allow cake to completely cool before icing. Spread cream
cheese frosting evenly over the top of the cake.
Icing
1. Beat cream cheese and butter with an electric mixer until
pale, smooth and creamy.
2. Add icing sugar and beat until well combined.
3. Add vanilla and lemon juice and continue to beat until
smooth and spreadable.
Nom nom nom....
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