Another recipe from Deb – when she was running her busy cafe in Queenstown this recipe was a hit with all the regulars. Banana cake appeals to everyone and with the use of over-ripe bananas it makes you feel quite heroic. You could almost suggest it was good for your budget and your health – using up “soon to be discarded” bananas and all that potassium for your body!
2 1/2 cups self-raising flour
1 tsp. baking soda
1 cup caster sugar
2 1/2 cups mashed bananas (about 4 bananas)
1 cup oil
Sift the flour and soda into a bowl. Make a well and stir in the sugar, eggs, banana and oil.
Mix gently to a smooth batter. Pour into a greased and baking paper lined 20cm round tin.
Bake at 160degC for approximately 11/2 hours.
Ice with lemon cream cheese icing.
Cream Cheese Icing
100g cream cheese
3-4 cups icing sugar
60g butter, softened
Juice of 1/2 lemon
2 tsp. lemon zest
Blend these all together vigourously. I use my food processor. Add more lemon juice if you prefer a sharper, more distinctively lemon flavour.
Cook’s tip: we used a 20cm cake tin to produce an impressively high banana cake. If you prefer to use a larger tin, adjust your cooking times – it will take less time to cook.