Mini Banana Cakes with lemon cream cheese icing

I have been making this banana cake recipe for years, and before I was making it my mum was. Not sure where she got this recipe, but it’s a winner :-).

There is something quite nostalgic when you make a recipe that you grew up eating as a child, it invokes memories and feelings, it’s what we call comfort food.

This banana cake is moist and soft the only important thing in making this recipe is make sure you have very ripe bananas, the riper the better.

RECIPE for Banana cake:

• 125g unsalted butter, softened
• 165g caster sugar
• 2 eggs
• 2 medium bananas
• 1 tsp vanilla
• 260g Self Raising Flour, sifted
• 1/2 tsp bi-carbonate soda
• 2 Tsp milk

METHOD:

1. Preheat oven to 180ºC
2. Cream butter and sugar together until light and fluffy
3. Add eggs 1 at a time beating well between each addition
4. Mash bananas, then beat in with vanilla
5. Fold in half the sifted flour and bicarbonate soda, add milk, then fold in remaining flour. (try not to work batter too much at this will make for a tough cake, as you over work the gluten in the flour)
6. place batter into prepared cake pan(s) (I used mini loaf tins, but you can one big cake or cupcakes or 1 large loaf cake)
7. bake in oven until skewer comes out clean when inserted into centre, (cooking times will vary depending on the size of your cake, the bigger the cake the longer it will take. My mini loaf cakes took about 20-25 minutes)

RECIPE lemon cream cheese icing:

• 250g cream cheese, softened
• 80g unsalted butter, softened
• 2 cups pure icing sugar, sifted
• Zest of 1 lemon, finely grated

METHOD:

1. Cream butter and cream cheese together until soft and smooth
2. add icing sugar and lemon zest, mix to combine
3. spread generously on top of banana cake(s) and decorate as desired

Tagged: baking, Banana, banana cake, Butter, Cake, cake decorating, Chocolate cake, Cream cheese, cream cheese icing, fondant bananas, Fruit, icing caster sugar, icing sugar, lemon cream cheese icing, lemon zest, Powdered sugar, Recipe, Sucrose, zest