Makes 2 small loaf cakes
125g butter, softened
250g brown sugar, sifted
1 teaspoon vanilla extract
225g cake flour
1 teaspoon bicarb. of soda (baking soda)
1/4 teaspoon salt
125ml milk, at room temperature *
1 teaspoon lemon juice *
300g over-ripe mashed banana, from 3 medium bananas
2 teaspoons lemon juice
Cream Cheese Icing:
125g cream cheese, softened
60g butter, softened
100g icing sugar
* Use 125ml buttermilk, if available, to substitute the 125ml milk and 1 teaspoon lemon juice.
1. Preheat oven to 160°C. Spray the inside of two aluminium foil containers – base measurements of 15½ cm (L) x 7½ cm (W) x 6½ cm (H) each – with canola oil cooking spray. Sift cake flour, soda and salt together into a mixing bowl; stir to mix well and set aside. Mix mashed banana with 2 teaspoons lemon and set aside. Mix milk with 1 teaspoon lemon juice and set aside.
2. Beat softened butter and brown sugar until pale and creamy. Beat in vanilla. Beat in eggs, one at a time, until well combined.
3. Add 1/3 of the sifted flour mixture and fold in with a spatula. Mix in half of the milk mixture. Repeat with the next third of the flour mixture, then the remaining milk mixture and finally fold in the last of the flour mixture.
4. Lastly stir in the banana mixture.
5. Divide the cake batter equally between the two prepared containers; each container should hold about 575g of cake batter if you want to weigh the batter in case of wanting to double or triple the recipe quantity.
6. Bake for about 1 hour, or until a skewer comes out clean when tested.
7. When cakes are cold, spread icing on the cakes.
Cream Cheese Icing:
Beat cream cheese and butter until combined, then gradually beat in sifted icing sugar.
Taste: Wonderfully moist delicious banana cakes with cream cheese icing
Consume: Best within 3-4 days
Storage: Store in airtight cake container; may be frozen
Recipe Reference(s): Banana Cakes with Passionfruit Cream-Cheese Icing