Banana cake with lemon icing

    Banana cake with lemon icing


    13 people made this

    About this recipe: This nourishing cake keeps well in a covered container for three or four days. A denser cake with a more pronounced banana flavour is obtained by using very ripe bananas.

    Serves: 10 

    • For the Cake
    • 140 g butter
    • 3/4 cup caster sugar
    • 2 eggs, lightly beaten
    • 1/2 cup (125ml) milk
    • 1 teaspoon (5ml) vanillin
    • 2 cups plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 3 ripe, medium bananas, mashed well with a fork
    • For the Icing
    • 1 1/2 cups icing sugar
    • Strained juice of 1–2 lemons

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven to 175°C. Melt the butter gently in a small saucepan, then cool a little. Add the sugar, eggs, milk and vanillin. Sift the dry ingredients into a wide bowl and pour in the butter mixture. Stir everything together, adding the mashed bananas; do not overmix or beat the batter.
    2. Turn the mixture into a lightly buttered 6-cup ring tin and bake for 30 minutes. The cake should be browned, slightly shrinking from the sides of the tin and a skewer inserted in the middle should come out clean.
    3. To make the lemon icing, put the icing sugar in a bowl and add enough lemon juice to make it a barely pourable consistency. Spread over the cooled cake and leave to set.

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