This is from a book called "Australian Cuisine" by Maureen Simpson, published by ABC Enterprises for the Australian Broadcasting Commission
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.
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.
Beat butter and cheese together then add remaining ingredients, adding a little more icing sugar if necessary.
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