Banana Cake with Lemon Frosting
A lovely old-fashioned banana cake topped with a lemon cream cheese frosting.
Servings: 12 people
- 2/3 cup caster sugar
- 1/3 cup brown sugar
- 60 grams butter
- 1 egg
- 3 medium bananas (ripe bananas work best - I freeze them when they've passed their best and thaw them before cooking)
- 1 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon bicarb soda
- 1 tablespoon milk
- 250 grams cream cheese
- 50 grams butter
- 1 small lemon
- 1/2 cup icing sugar
Beat butter and sugar in a stand mixer on medium-high for 5 minutes.
Add whisked egg and beat again for a few minutes.
Add mashed bananas and beat again for one minute.
Add sifted flour and baking powder gradually. Mix well.
Dissolve bicarb soda in milk and add to mixture. Mix well.
Pour mixture into a large well-greased bar tin (approx 24cm x 14cm x 7cm). You may also wish to line the bottom of the pan with baking paper.
Bake at 170 degrees celsius (fan-forced) for 35-40 minutes.
Allow to cool in the pan for 5-10 minutes then turn out onto a wire rack to cool.
Cut cream cheese and butter into small cubes and beat until soft.
Cut lemon in half and slice off 3 small rounds from the inside of the halves. Juice the remaining lemon and finely grate some zest from the sides of the lemon halves.
Add all of the lemon juice and zest to the mixture and beat well.
Add the icing sugar and continue to beat until soft and fluffy.
Slice top of cake to level if necessary.
Add frosting and smooth over top. Dab with spatula to create a textured look.
Slice lemon round almost in half. Twist and place along top of cake to create a swirl effect.
Calories: 315kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 232mg | Potassium: 227mg | Fiber: 1g | Sugar: 27g | Vitamin A: 548IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg