BANANA CAKE…
You will need about 4-5 large bananas for this recipe. This beautiful cake can be made 3 days ahead. Be warned it is decadent- so if you are diabetic - a tiny slither and or constitute ingredients 😃
ICING
100g packaged cream cheese
1 teaspoon vanilla essense
1 tablespoon apricot jam
CAKE BATTER
2 ½ cups of self-raising flour, 3/4 level teaspoon of bicarb soda, 1 cup of oil, 1 cup of caster sugar, 4 eggs lightly beaten
METHOD
BATTER: Grease a 23cm square or round pan, cover base with paper; Grease paper. Sift flour and soda into a bowl, make a well in the centre of flour mixture, stir in sugar, eggs, banana and oil, mix to smooth batter. Pour mixture into prepared pan, bake in slow oven for about 1½ hours, or until cooked when tested. Let cake stand in pan for 10 minutes, turn onto wire rack to cool. Spread icing over cooled cake.
ICING: Beat cheese, butter, essence and jam in a bowl with electric mixer until smooth and creamy, gradually beat in sifted icing sugar, beat until light and fluffy.
Suitable to freeze.
Not suitable to microwave.
LOVE JEDDA COFFEE – YOUR WELCOME 💝