Banana cake with lemon icing
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10
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13reviews
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126saves
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1hour10min
Ingredients
Serves : 10
- For the Cake
- 140 g butter
- 3/4 cup caster sugar
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla essence
- 2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 ripe, medium bananas, mashed well with a fork
- For the Icing
- 1 1/2 cups icing sugar
- Strained juice of 1–2 lemons
Directions
Preparation:20min › Cook:50min › Ready in:1hour10min
- Preheat the oven to 175°C. Melt the butter gently in a small saucepan, then cool a little. Add the sugar, eggs, milk and vanilla essence. Sift the dry ingredients into a wide bowl and pour in the butter mixture. Stir everything together, adding the mashed bananas; do not overmix or beat the batter.
- Turn the mixture into a lightly buttered 6-cup ring tin and bake for 30 minutes. The cake should be browned, slightly shrinking from the sides of the tin and a skewer inserted in the middle should come out clean.
- To make the lemon icing, put the icing sugar in a bowl and add enough lemon juice to make it a barely pourable consistency. Spread over the cooled cake and leave to set.
Variations
*Banana and Orange Cake: Add the grated zest of 1 large orange to the banana cake batter. Substitute the juice of 1–2 oranges for the lemon juice in the icing.
*Banana and Coconut Cake: Add 1/2 cup desiccated coconut to the banana cake batter. Sprinkle the icing, before it sets, with toasted desiccated or shredded coconut.
*Banana Muffins: The banana cake batter can also be used for muffins. Preheat the oven to 190°C. Lightly butter 12 deep muffin tins (or line with bought paper cases) and pour in the batter. Cook for 12–15 minutes. Cool for 10 minutes in the tin, then turn out on a wire rack. When cool, spread with lemon icing.
*The cake can also be topped with lime icing. Simply substitute the juice of 3 limes for the lemon juice when preparing the icing.
More Choices
Reviews (13)
Altered ingredient amounts. I doubled the butter, eggs and bananas and it made a larger batch, and the cake was extra moist. Also i used 1 lemon and added an extra cup of icing sugar to the icing mix and a little yellow food dye to give it colour. - 21 Jan 2011
I have also made this into muffins but altered the recipe slightly: brown sugar instead of white, wholemeal flour instead of normal, added cinnamon and sprinkled on top with a mix of walnut, brown sugar, and cinnamon. Beautiful. - 11 Aug 2012
What an easy to make cake with a beautiful moist result! This will be made again and again! - 07 Nov 2009