Banana Cake

A classic banana cake—sweet, fluffy, and packed with ripe banana goodness.

Ingredients:

250g butter, softened 
1/2 cups sugar
4 eggs
2 tsp natural vanilla essence
4 very ripe bananas, peeled and mashed (about 2 cups) 
2 tsp baking soda 
1/2 cup hot milk 
3 cups flour
2 tsp baking powder

Directions:

1. Preheat the oven to 170°C.
2. Line a 23cm round cake tin with baking paper or prepare 4 x 10cm tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.
3. Beat butter and sugar until creamy. Beat in eggs and vanilla, then bananas. Dissolve baking soda in hot milk and add to the mixture.
4. Sift over flour and baking powder and fold in.
   Spoon mixture into prepared tin(s) and smooth the top. 
5. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50–60 minutes, allow 45–55 minutes for four medium cakes and about 20 minutes for muffin-sized cakes.
6. Cool in the tin and ice when cool. Store in a sealed container in a cool place for 2–3 days or wrap and freeze.

Icing

Beat together 

50g softened butter 
3 tbsp lemon juice
3 cups icing sugar 
1/2 tbsp hot water until creamy