INGREDIENTS

Cake

• 125 g butter
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• 1 1/2 cups mashed ripe banana (about 4 medium)
• 1 tsp bicarbonate of soda
• 1/2 cup milk
• 2 cups self-raising flour

Buttercream Frosting

• 125 g butter
• 3/4 cup icing sugar
• 1 tbsp lemon juice
• 1/4 cup flaked coconut, toasted

INSTRUCTIONS

1. Preheat oven to moderate 180°C. Brush 20 cm round cake tin with oil or melted butter, line base with baking paper. Using electric beater, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence and mashed banana, beat until combined.

2. Transfer mixture to a large mixing bowl. Dissolve soda in milk. Using a metal spoon, fold in sifted flour alternately with milk.
Stir until all ingredients are just combined and the mixture is smooth. Spoon into prepared tin; smooth the surface.
Bake for 1 hour or until a skewer comes out clean when inserted into centre of cake.

3. Leave cake in tin for 10 minutes before turning onto a wire rack. 4. To make Frosting: Using electric beaters, beat butler, icing sugar and lemon juice until smooth and creamy. Spread onto cooled cake, sprinkle with toasted coconut flakes.

Storage time—One week in an airtight container, or one month in freezer, un-iced.

Hint – Very ripe bananas are best for this recipe as they have the most developed flavour. Decorate with untoasted coconut, if you prefer.

Download Printable Classic Banana Cake with Butter Cream Frosting Recipe (PDF)

https://drive.google.com/open?id=14LgKnv2DQtUWetHSamXnu-2z2dC00thE