"Another recipe from Deb – when she was running her busy cafe in Queenstown this recipe was a hit with all the regulars.  Banana cake appeals to everyone and with the use of over-ripe bananas it makes you feel quite heroic.  You could almost suggest it was good for your budget and your health – using up “soon to be discarded” bananas and all that potassium for your body!"

Ingredients
 

2 1/2 cups self-raising flour

1 tsp. baking soda

1 cup caster sugar

4 eggs

2 1/2 cups mashed bananas (about 4 bananas)

1 cup oil

Method
 

Sift the flour and soda into a bowl.  Make a well and stir in the sugar, eggs, banana and oil.

Mix gently to a smooth batter. 
Pour into a greased and baking paper lined 20cm round tin.

Bake at 160degC for approximately 11/2 hours.

Ice with lemon cream cheese icing.

Cream Cheese Icing
 

100g cream cheese

3-4 cups icing sugar

60g butter, softened

Juice of 1/2 lemon

2 tsp. lemon zest

Method
 

Blend these all together vigourously.  I use my food processor.  Add more lemon juice if you prefer a sharper, more distinctively lemon flavour.

 

Cook’s tip: We used a 20cm cake tin to produce an impressively high banana cake.  If you prefer to use a larger tin, adjust your cooking times – it will take less time to cook.