Ingredients
125g unsalted butter
softened
1 cup caster sugar
1 cup brown sugar
2 eggs
1 cup mashed banana
2 large bananas
½ vanilla extract
2 cups plain flour
2 baking powder
1 cup milk
1 cup icing sugar
For lemon icing
2 tbsp lemon juice
For lemon icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm square cake tin
- 1 baking paper
- 1 wire rack
Instructions
- Preheat oven to 180°C. Butter a 20cm square cake tin and line with baking paper.
- Cream butter and sugar until light and fluffy. Beat in one egg at a time, then bananas and vanilla. Sift dry ingredients into mixture, alternating with milk and beat until combined. Pour into prepared tin and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.
- To make the icing, combine icing sugar and enough lemon juice to make a smooth paste. Spread icing onto cold cake.
Notes
Tip
This is perfect for afternoon tea and lunch boxes.
Tip
Drain excess water off defrosted frozen bananas.
Variation
For a round banana cake, use a 20cm round tin, but you may need to cook it for about 10 minutes longer.
Variation
To make gluten-free, use gluten-free plain flour and baking powder.
