Banana Cake
Ingredients:
¾ cup (185g) unsalted butter
¾ cup (185g) caster sugar
3 eggs (60’s) beaten
3 mashed bananas ( squeeze a little lemon juice on top to stop from browning)
1 teaspoon vanilla essence or ¼ teaspoon vanilla powder
1 ¾ cups (265g) Self Raising flour
3 tablespoons milk
1 teaspoon bicarbonate of soda
125 g chopped walnuts.
Method:
Cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Add mashed bananas and vanilla.
Add sifted flour, bicarbonate of soda, and milk alternately, about 1/3rd at a time.
Add chopped nuts and stir in gently.
Pour into a well greased and lined 23cm square cake pan.
Bake in a moderate oven for approximately 1 hour.
Cool.
Ice with cream cheese topping or caramel fudge icing.
Cream Cheese Topping:
Ingredients:
80g packaged cream cheese
80g unsalted butter, softened
1 teaspoon grated lemon rind
¾ cup (120g) icing sugar mixture.
Method:
Beat cheese, butter and rind until as white as possible.
Gradually beat in icing sugar until smooth and thick enough to spread.
Caramel Fudge Icing
Ingredients:
2 cups brown sugar
1 cup granulated sugar
1 cup sour cream or sour milk
1 tablespoon unsalted butter
1 teaspoon vanilla.
Method:
Combine sugars and sour cream.
Cook, stirring constantly, until a small amount forms a soft ball when dropped into cold water.
Add butter and vanilla and cool until lukewarm without stirring.
Beat until thick enough to spread. If frosting becomes too thick while spreading, beat in a few drops of hot water.
