Banana Cake

My sister-in-law Leah gave this banana cake recipe to me about 20 years ago and as it is so quick and easy to make, it will be a favourite afternoon tea or lunchbox recipe. It is always a great feeling to be able to create something yourself and not succumb to packet cake mixes. It taste so much better than anything out of a packet when you are using fresh ingredients and a bit of love thrown in.

PREPARATION:

250 grams butter
1 small cup sugar
1 egg
2 ripe mashed bananas
1 1/2 cups SR flour
1 teaspoon bi carb soda dissolved in
3 tablespoons milk

Let butter get to room temperature and then cream it with the sugar. Add egg and beat well. Add the bananas then the flour and milk. Grease and line cake tin with greasproof paper and bake approx 1 hour in a moderate oven. I always very lightly grease the topside of paper as well and then sprinkle a little cornflour over this as it helps when peeling off the paper after cake has been turned out on a wire rack to cool. Frost the cake with lemon and cream cheese frosting.

Lemon Frosting:
juice from squeezing 1/2 lemon
cream cheese (can use light)
icing sugar
Beat cream cheese and icing sugar together with electric mixer until soft. Add lemon juice to this a little at a time until you get the required taste and consistency to be able to spread easily over the cake.