Saturday, February 13, 2010

banana cake

what better than banana cake when your bananas have gone beyond the point of no return....
im a fussy one, if i am to have a banana.....
it must be perfect.
any more ripe or under ripe or too many bruises i just can't do it, makes me squeamish...but i do love a very overripe sweet banana for cake =)
i chose a banana bread recipe, doubled it, added one extra banana than suggested and baked it in a 23cm round pan and i got a moist dense banana cake, yum.

the cream cheese frosting was my husbands idea.....he loves that on everything!

Preparation Time - 15 minutes
Cooking Time - 50 minutes

Makes 1 loaf

Ingredients (serves 10)

• Melted low-fat dairy spread, to grease
• 265g (1 3/4 cups) self-raising flour
• 40g (1/4 cup) plain flour
• 1 tsp ground cinnamon
• 140g (2/3 cup, firmly packed) brown sugar
• 125ml (1/2 cup) skim milk
• 2 eggs, lightly whisked
• 50g butter, melted, cooled
• 2 overripe medium bananas, mashed


1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.

3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. I use cream cheese frosting then cut into slices to serve.

or you can look here which is where i found it =) banana bread

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