Friday, 23 March 2012

Banana Cake

When I have a bunch of over ripened bananas I always bake this easy but yummy and moist Banana Cake. It is a great way of using up the ripened bananas that no one will eat and it tastes so good you just can't stop at one piece.


Australian Bananas
2 tablespoons butter
1 cup sugar
1 beaten egg
2 tablespoons milk
1/2 cup dates (optional)
1 1/2 cups plain flour
1 teaspoon Bi Carb Soda
3 mashed bananas

Cream butter and sugar, add beaten egg and bananas, mix. Sift dry ingredients (flour & Soda), and fold into mixture. Add milk and dates and mix together.
Place in bread tins or ring tin and bake for 35 - 40 minutes in moderate oven, 180 degrees Celsius.

Remove from oven and place on cooling rack to cool. Usually my banana cake doesn't get a chance to cool as everyone loves to eat it warm and it disappears in no time. If it does get a chance to cool I cover it in ...

Lemon Icing


1/2 cup icing sugar
Juice of 1/2 lemon 
1 teaspoon butter

mix and spread onto cake, then cover with a sprinkle of coconut.

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