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Monday, January 24, 2011

Banana Cake

This recipe was so amazing (lots of compliments). I've had banana bread before, but this was...cake! I couldn't find a recipe online that was close enough to this one, so I have to post it for you.  It's from the Women's Weekly Easy Baking cookbook. Great buy, by the way. There are appetizers and things for kids too. This cake is very moist, and very tasty.

160g butter, softened
3/4 cup packed brown sugar
2 eggs
1 1/2 cups mashed banana (you need about 4 medium sized bananas)
1 tsp baking soda / bicarbonate of soda
2 tbsp hot milk
1 cup all-purpose flour / plain flour
2/3 cup self raising flour

1 1/2 cups icing sugar
2-4 tbsp passionfruit pulp

1. Preheat oven to 350°F / 180°C (160° fan forced), and grease a cake tin. I used a round tin 8" / 20cm, and some fun small shaped tins, but square will also work. Line with baking paper.
2. Using a mixer, beat butter and sugar together until fluffy. Beat in eggs one at a time.
3. Mash banana together. I used 4 over-ripe bananas. I needed to use some old ones I had in the freezer, but it's best to use really soft fresh ones in this recipe, I think. Stir into mixture.
4. Combine hot milk and baking soda together, and add to banana mixture.
5. Stir in sifted flours, and pour mixture into baking tin.
6. Bake 45 mins, approx. Leave it to cool a few minutes, then turn onto a wire rack to cool completely.
7. Make icing by adding passionfruit pulp into icing sugar until desired consistency is reached. Drizzle over cooled cake.

I think a lemon or lime icing would also work really well with this cake. Or add choc chips to the batter, and a chocolate ganache icing to make it really decadent.


Bev February 3, 2011 at 2:59 AM  

Sounds yummy! I like the switches in the recipe from grams to cups. So how much butter is that? (Don't worry, I can figure it out!) Glad you added the part about lemon icing because passion fruit isn't common here...