Monday, June 11, 2012

Banana Cake


Melted butter, to grease
125g butter, at room temperature
315g (1 cup) caster sugar
1¼ cups mashed overripe banana (about 2 large bananas)
2 eggs
1 teaspoon vanilla extract/essence
100ml buttermilk
225g (1½ cups) self-raising flour
½ teaspoon bicarbonate of soda
1 banana, extra, to decorate 
¼ teaspoon ground cinnamon powder, to decorate
Fresh lemon juice, to brush

Ingredients – Cream cheese frosting

250g cream cheese, at room temperature
½ cup icing sugar
½ teaspoon vanilla essence

  1. Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
  2. Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk and process until combined.
  3. Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
  4. Meanwhile, to make the cream cheese frosting, place the cream cheese, icing sugar and vanilla essence in a bowl. Use an electric mixer to beat until mixture is light and fluffy.
  5. Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
  6. Lightly dust the cake with sifted ground cinnamon powder.
  7. Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.
Notes & Tips

Buttermilk substitute: Place a tablespoon of white vinegar or lemon juice into 1 cup regular milk. Let stand for five to ten minutes. Then, use as much as your recipe calls for.

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