My sister HIGHLY recommends this banana cake recipe so I have included in the recipe section for you to use.
It was found at www.exclusivelyfood.com.au
This recipe makes a moist, dense banana cake with a smooth cream cheese icing.
The cake doesn't rise much so it has a nice flat top for presentation.
We served the cake at room temperature and topped each slice with a little passionfruit pulp.
You will need about 2-3 large bananas for this recipe.
125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
330g (1 1/2 cups) sugar
280g (1 very slightly rounded cup) very ripe, mashed banana
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs (we use eggs with a minimum weight of 59g)
100ml (1/3 cup + 1 tablespoon) buttermilk
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda
Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius.
Grease and line a 22cm diameter springform pan.
Place butter, sugar, banana, vanilla and eggs in a food processor.
Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.
Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until
Pour batter into prepared tin.
Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.
Leave cake to cool on a wire rack.
Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.
Cream Cheese Icing
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice
Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice
and beat to combine. Spread icing over top and sides of cooled cake.