Banana Cake

This is from a book called "Australian Cuisine" by Maureen Simpson, published by ABC Enterprises for the Australian Broadcasting Commission

  • 125 gms Butter
  • ¾ cup caster sugar (I use less, ½ cup)
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 2 ripe bananas
  • 1½ cups self-raising flour
  • ¼ level teaspoon bicarbonate of soda
  • ¼ cup milk

Cream together the butter and sugar until light and fluffy. Add eggs one at a time and beat well. Mash bananas well with a fork (my last ones were so old and black on the outside this really wasn't necessary!), then beat into the creamed mixture.

Fold in sifted flour and soda, then stir in milk. Place evenly into a well-greased 20cm (8 inch) ring tin.

Bake in a moderate oven (180°C) for about 45 minutes. Remove from oven, cool for a few minutes and then turn out onto a cake cooler.

Serve sliced with whipped cream or ice with vanilla frosting (I prefer Cream Cheese Icing).

Adding a handful of raisins is good.

Vanilla Frosting

    Mix 1 cup of icing sugar mixture, 2 teaspoons butter, a few drops of lemon juice and ½ teaspoon vanilla essence and a few drops of boiling water. Beat well.

    Cream Cheese Icing

    • 30 gms Butter
    • 30 gms Philadelphia cream cheese
    • ½ teaspoon vanilla essence
    • ½ teaspoon lemon juice
    • 1 cup icing sugar mixture

    Beat butter and cheese together then add remaining ingredients, adding a little more icing sugar if necessary.


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