Banana Cake with Lemon Icing

So my colleague Josh brought in some banana cake to work the other day that his girlfriend had made for him and I smashed two pieces. It was delicious! The cake was super moist and full of banana flavour, which I love so I immediately asked her for the recipe.

She got the recipe from celebrity chef Annabel Langbein who claims it is the best-ever banana cake and she’s not far from the truth. It is awesome.

The addition of the lemon icing pairs perfectly with the cake and you could just eat it on its own. It is that delicious! The cake browns up beautifully and is pretty simple to make that anyone could achieve it. The best thing is the smell that fills your kitchen when it’s baking in the oven, leaving you excited for your first bite.

This is a recipe that when you try it, you know you won’t need to find another and I have now made it countless times without failure.

Enjoy xox

Banana Cake with Lemon Icing

Ingredients:

250g butter, at room temperature

1 1/2 cups of sugar

4 eggs

2 tsp of vanilla extract

4 very ripe bananas, peeled and lightly mashed

2 tsp of baking soda

1/2 cup of hot milk

2 cups of flour

2 tsp of baking powder

Lemon Icing:

50g butter, room temperature

3 cups of icing sugar

3 Tbsp of fresh lemon juice

1/2 Tbsp of hot water

Method:

Preheat oven to 170 C fan-bake. Grease and line a medium sized cake tin with baking paper or you could use a 12 case muffin tin.
Beat butter and sugar together until creamy. Add eggs, one at a time, until combined. Add vanilla extract and mashed bananas and mix.
Dissolve baking soda in milk and then add to banana mixture.
Sift in flour and baking powder. Fold very gently with a spatula until all of the mixture is incorporated. Do not over-mix.
Pour mixture in to prepared tin and smooth out.
Bake in oven for 50-55 minutes or until a skewer comes out clean (20 minutes for muffin size)
Allow to cool completely in tin before removing to serving plate.
For icing, beat everything together until smooth. Spoon on to cooled cake and smooth out.

P.S. You can freeze this cake ahead of time as it still tastes just as good or store for 2-3 days.

Recipe from Annabel Langbein.