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15
Banana cake with cream cheese icing
Serves: 10
Preparation: 15 minutes
Cooking: 40 minutes
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 eggs
180g chopped butter, room temperature
½ cup butter milk
1½ cups raw sugar
1 teaspoon vanilla essence
1 teaspoon of white vinegar
2 large overripe bananas, mashed
Icing
250g softened cream cheese
¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
1. Preheat oven to 180C. Spray a 23cm
round cake pan with cooking oil to grease.
Line base with non-stick baking paper.
2. Sift together the flour, salt, cinnamon and
nutmeg into a large bowl.
3. Combine the eggs, butter, milk, sugar,
vinegar, essence, and banana into blender
jug. Blend on ‘Setting high’ for 35
seconds. (Mixture will separate at this
stage but will come back together when
mixed with dry ingredients).
4. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
until combined.
5. Pour mixture into prepared pan and
bake for about 40 minutes or until a
skewer inserted into the centre comes out
clean. Remove from oven. Set aside for
5 minutes before turning out onto a wire
rack to cool completely.
6. Meanwhile, to make the icing, combine
cream cheese, butter and vanilla in a
small bowl. Using electric beaters, beat
mixture until smooth. Add the icing sugar
mixture and beat until smooth. Reduce
speed and add passionfruit.
7. Spread icing over cooled cake. Cut into
slices. Serve.
Auto Clean Blender Recipes (continued)
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