As a treat for my husband returning from a work trip, I decided to make him some Banana Cake. I am not a big fan of Banana Cake personally so I wouldn’t usually think to make it. I figured it would be great for morning tea for him and his staff. I decided to try Jo Seager’s Brill Banana Cake recipe for something different, as it includes the use of yoghurt in the recipe. It tasted nice enough to me (as much as Banana Cake can), but my husband and staff loved it. Also I wouldn’t usually think to do a cream cheese icing (instead of chocolate), but it seems that it is quite a popular icing for Banana Cake. If you are a Banana Cake fan then I would definitely suggest you try this recipe (below).
Brill Banana Cake
1 cup Sugar
100g Butter, melted
3 Bananas, mashed
1/2 cup Milk
1 tsp Baking Soda
150ml Natural or Fruit Yoghurt (I used Greek Style Coconut Yoghurt)
2 cups Flour (or swap for Gluten Free Flour Mix if you want a gluten free cake)
3 t Baking Powder
Beat sugar, butter and eggs together until creamy, then add banana and beat well. Hear milk on a stove or microwave until nearly boiling and then dissolve baking soda in it. Add milk mixture and also yoghurt to the banana mixture and mix well. Sift in flour and baking powder and carefully mix. Pour into a greased 22cm springform tin and bake at 160° for 50minutes or until firm and a knife comes out clean. Leave to stand for 5 minutes before releasing from the tin, and cool on a wire rack. When cold, ice with your choice of icing e.g. cream cheese, chocolate or lemon icing.
Recipe by Jo Seagar
Cream Cheese Icing
125g Cream Cheese
60g Butter, softened
1t Vanilla Bean Paste or Vanilla Essence
1 1/2 Cups Icing Sugar
Beat cream cheese, butter and icing sugar together until pale and fluffy. Gradually add icing sugar, beating until mixed well. Spread or pipe how you like.