This cake is a great way to use up the over ripe bananas often left over in the fruit bowl at the end of the week. I freeze them and when I have a few I'll make a cake.
Ingredients:
Cake
- 125g salted butter, softened
- 1 1/2 cups sugar
- 1 slightly rounded cup of very ripe, mashed banana (approx 2-3 large bananas)
- 1/2 teaspoon vanilla extract or 1 teaspoon natural vanilla essence
- 3/4 teaspoon ground cinnamon (this gives a mild cinamony flavour - use more if you prefer!)
- 2 large eggs
- 100ml (1/3 cup + 1 tablespoon) buttermilk
- 1 1/2 cups self-raising flour
- 1/2 teaspoon bicarbonate of soda
Cream cheese icing
- 100g cream cheese, softened
- 50g butter, softened
- 1 2/3 cups icing sugar
- 1 3/4 teaspoons lemon juice
Preheat oven to 160 degrees Celsius (fan-forced) / 180 degrees Celsius (if oven not fan-forced).
Grease the side and base of 22cm diameter round cake pan and line base of the pan with non-stick baking paper.
Mix butter, sugar, banana, vanilla and eggs in a food processor for approx 1-2 mins, scrape down sides of processor and ensure all ingredients are evenly mixed.
Add buttermilk and mix to combine.
Add ground cinnamon, sifted flour and bicarb soda to food processor and process until just combined, being careful not to over-mix the batter.
Pour batter into prepared pan.
Bake for between 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean. If during baking time you see the top getting overly brown, lightly cover it with al foil to prevent burning.
Beat cream cheese and butter by hand or using an electric mixer until creamy. Sift in icing sugar and beat until smooth. Add lemon juice and beat to combine.
Spread icing over top and sides of cooled cake.
shoeboxgirl
1 comment:
The best Banana I have ever had, awesome. Can't wait to have more of this. Love your work Showboxgirl, please post more.
Post a Comment