We love bananas! Fresh bananas, baked bananas, banana split, bananas dipped in chocolate, you name it! But the good old faithful Banana Bread took a new turn when I was introduced to Banana Cake with Lemon Icing. This recipe is a great way to use up bananas that are over ripe but not yet ready for the compost heap. Did you know: Bananas can also be frozen and then the flesh used to make banana bread or cake at a later date? Not sure who came up with that…I think it was me 🙂 as we had a whole bunch that ripened very quickly in the gorgeous heat last summer and I couldn’t bake them quickly enough.
This is my favourite banana cake recipe. It is plain and simple and everything gets added to the same bowl so not much washing up at all – no separate sieving or creaming – excellent!
It can be baked in a 21cm loaf or ring tin but I prefer to make this one in a small 26 cm x 18 cm rectangle tin as when iced and cut into squares, it is just the right size for little hands and perfect for lunch box or afternoon tea treats.
1-1½ cups ripe, mashed banana (about 3 bananas)
½ cup light vegetable oil (I like grape seed or rice bran)
½ cup white sugar
½ cup brown sugar
½ tsp salt
1 tsp vanilla extract
2 large eggs (room temperature)
½ cup milk
2 cups self-raising flour
- Preheat oven to 180°C, or 170°C if using the fan setting. Grease and line your choice of baking tin.
- Mash the bananas with a fork, making it as smooth as possible.
- Combine the oil, sugars, salt, vanilla and eggs in a large bowl and whisk together until everything is well blended, then stir in the banana and milk. Mix well, then add the flour. Beat again until evenly mixed and pour into the prepared baking tin.
- Bake for 40 – 50 minutes until the top is golden brown, the centre springs back when pressed and a skewer poked into the middle comes out clean. Don’t worry if the top cracks slightly, this is normal and will be covered by the delicious lemon icing.
- Very important: leave it in the tin for about 5 minutes to cool slightly and settle before turning it out onto a rack.
- Once cooled completely, ice with the lemon icing. Chocolate also works, or any icing really, but I prefer the tang of the lemon with the delicate banana flavour.
25 g butter, softened (not melted)
1½ cups icing sugar
zest of half a lemon (please use a fresh lemon and not the stuff out of a bottle!!)
1 – 2 Tbsp freshly squeezed lemon juice
- Place the butter in a medium-sized bowl, sift in the icing sugar (OK, so we do have to use the sieve).
- Add the lemon zest and just enough juice to make a spreadable consistency.
- Ice the cake and decorate with slices of dried banana chips or slices of dried banana.