Life has been a little busy this year and its been ages since I’ve posted anything…
Thought I’d get back in the game and post a favourite recipe of mine – Banana bread. I usually bake this as a whole cake in a loaf pan, but picked up these cute paper cake cups and tried them out.
This is a fantastic way of using up those overripe bananas.
1/4 cup milk
1 teaspoon lemon juice
2 very ripe bananas
60g butter (softened)
1 cup white sugar
2 cups SR flour
Combine milk and lemon juice in a small bowl. Place peeled bananas in a large bowl and mash them. Add sugar, sifted flour, lightly beaten eggs, softened butter & milk and lemon juice mix. Mix together until smooth. Place in a well-greased cake tin. Bake in a slow oven for 1 3/4 hours or until cooked. Cool in tin for 10mins before turning out onto a wire rack to cool. I usually don’t ice this, but it is lovely with a cream cheese frosting for something special!
Variation – add some chopped walnuts to the mix.
If making into smaller cakes, you will need to adjust the cooking time.
I love this recipe! It’s such an easy cake to make and turns out so beautifully every time!
I got this recipe out of a Super Food Ideas mag a couple of years ago and it’s become one of my absolute favourites!!!
125g butter, softened
2 tsp finely grated lemon rind
1 & 1/4 cups caster sugar
1 & 1/2 cups S.R flour
1/2 cup milk
1/4 cup lemon juice
Preheat oven to 180 degrees C. Grease a deep 20cm round cake pan. Line base with baking paper. Beat butter, rind and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, milk and juice in two batches. Beat until well combined. Pour mixture into pan. Bake in oven for about 50 minutes. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
Icing – I usually ice this with a simple lemon icing. You could use cream cheese frosting if you want to go a little fancy, but the simple icing is lovely…
I don’t use measurements to make icing but here’s the basics…
Add some icing sugar to a small bowl, add a small teaspoon of softened butter, a dash of vanilla essence, and a dash of hot water (no more than 1/2 teaspoon) and some grated lemon rind. Mix together with a spoon until combined. The mixture will seem quite dry but comes together nicely at the end. If the mixture is too dry, add a little more water. If it’s too runny, add more icing sugar.
Variations – you could use oranges instead of lemons. I’ve thought of doing this, but the lemon is so lovely, I’ve never tried!