I made this just over a week ago, and it was an amazing hit with everyone - my children are my biggest critics when it comes to my cooking, and the clean plates said it all. This recipe does have icing, but is very 'butter free' so I don't have as much guilt eating it. I found this icing can be used for all manner of cakes. I have just applied it to my Ginger Coffee Cake I made earlier today (post coming up a bit later on for that - once I've tried a piece after dinner !).
CAKE
2 eggs
200g (7 oz) soft brown sugar
300g (10 1/2 oz) banana, mashed
2 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
130 ml (4 1/2 fl oz) vegetable oil
240g (8 1/2 oz) plain flour
45g banana, chopped
ICING
30g unsalted butter
225g (8 oz) icing sugar
100g (3 1/2 oz) cream cheese
Juice of 1/2 squeezed lemon
- Preheat oven to 120 C (235 F), or 110 C fan oven
- Grease a 20 cm round baking tin, or line with greaseproof paper
- Whisk eggs and brown sugar until pale and fluffy
- Add the mashed banana, bicarbonate of soda, salt and oil. Mix (slowly if using processor) until well combined
- Sift in the flour, increase speed gradually until no flour is visible. Fold in chopped banana and put mixture into tin
- Bake until a skewer poked into centre of cake comes out clean. 1 hr 55 min for mine; recipe says 60 min so keep checking ! Once cooked allow to cool for 15 min in tin before placing onto rack to cool completely
- Beat icing butter and butter together as best you can for such a small amount. Then add the cream cheese and lemon juice and beat until mixed nicely
- Spread over the top of your cake; leave a while to set, and ENJOY !!
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