I feel so guilty about over-ripe bananas sitting in my fruit bowl that I end up making many, many loaves of banana bread.
In the spirit of switching things up (I’m devoting June to this) I poured this week’s banana guilt into a cake.
I always forget how great a good banana cake is. This one is simple to make, high on taste – it didn’t last the day at my house.
Let me know how you go.
115 g butter
1¼ cups brown sugar
1½ cups self-raising flour
1 teaspoon baking soda
¾ cup sour cream
1 tablespoon milk
1 cup mashed banana
Preheat oven to 180°C and line a round cake tin.
Cream butter with brown sugar for about ten minutes and then add eggs, one at a time, and beat well.
Sift flour and baking soda into mixture and combine. Next add sour cream, milk and mashed banana and stir until combined.
Bake for about 50 minutes until skewer comes out clean.
Spread the frosting (recipe below) over the cooled cake and sprinkle with the coconut to serve.
200g cream cheese, at room temperature, chopped
1 teaspoon finely grated lemon rind
125g (¾ cup) pure icing sugar, sifted
1 teaspoon fresh lemon juice
Use an electric beater to beat the cream cheese and lemon rind in a bowl until smooth. Gradually add the icing sugar and beat until well combined. Stir in the lemon juice.
**I made my lemon cream cheese icing from scratch but I’ve since discovered Philadelphia‘s new lemon cream cheese frosting version. Feel free to use that instead.