What do most people do with ripe bananas? Bake, of course! I had a nice stash so this afternoon the kids and I made a banana cake with cream cheese icing. We made a huge mess and it’s not the prettiest cake but it tastes delicious! I’d rather have the kids excited about cooking and making a mess, than not let them join in just to keep a pristine kitchen.
My Mum has been making this cake for as long as I can remember. I hassled her for the recipe quite a few years ago and I’ve been using her hand-written notes ever since. Out of curiosity I had a peek at the Edmond’s recipe only to find that they’re virtually the same… I’m pretty sure she’s been using their recipe all these years. What a sneak!
I think we all agree that I’m not the world’s best photographer. With two young kids I just don’t have the time to set up those pretty Pinterest worthy photos… and the crappy camera on my crappy phone certainly doesn’t help. I can assure you that the cake tastes so much better than it looks!
Anyway, here’s the recipe…
- 125g butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 cups mashed ripe bananas (we used three smallish bananas)
- 1 teaspoon baking soda
- 2 tablespoons hot milk
- 2 cups plain flour
- 1 teaspoon baking powder
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed banana and mix thoroughly. Stir soda into hot milk and add to creamed mixture.
Sift flour and baking powder. Fold into mixture. Turn into a greased and lined 20cm round cake tin. Bake at 180C degrees for 40-50 minutes or until a skewer comes out clean. Leave in tin for 10 minutes before turning out. Cool completely before icing.
- 2 tablespoons butter, softened
- 1/4 cup cream cheese
- 1 cup icing sugar
- 1/2 teaspoon grated lemon rind
Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind, beating well to combine.