Ingredients
125g butter
½ cup caster sugar
2 eggs
lightly beaten
1 tsp vanilla essence
1½ cups mashed ripe bananas
1 tsp bi-carb of soda
½ cup milk
2 cups self-raising flour
sifted
125g butter
for frosting
¾ cup icing sugar
for frosting
1 tbsp lemon juice
for frosting
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm round cake tin
- 1 baking paper
- 1 electric beaters
- 1 small mixing bowl
- 1 large mixing bowl
- 1 metal spoon
- 1 skewer
- 1 wire rack
Instructions
- Preheat oven to 180 degrees C.
- Brush a 20cm round cake tin with oil or melted butter and line the base with baking paper.
- Using electric beaters, beat butter and sugar in a small mixing bowl until light and creamy.
- Add eggs gradually, beating thoroughly after each addition.
- Add essence and mashed banana, beat until combined. Transfer mixture to a large mixing bowl.
- Dissolve the bi-carb of soda in the milk.
- Using a metal spoon, fold in the sifted flour, alternating with the milk mixture. Stir until all ingredients are just combined and the mixture is smooth.
- Spoon the batter into the prepared tin and smooth the surface.
- Bake for 1 hour or until a skewer comes out clean when inserted into the center of the cake.
- Leave the cake in the tin for at least 10 minutes before turning it onto a wire rack to cool.
- For the Butter Frosting: Using electric beaters, beat butter, icing sugar and lemon juice until smooth and creamy.
- Spread the frosting onto the cooled cake.
