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.

Lynn Cole

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate