Publications
- 125.00g - Cake: butter
- 180.00g - sugar
- 2.00 - eggs
- 2.00 - large bananas, mashed
- 50.00ml - cream
- 5.00ml - vanilla essence
- 250.00ml - cake flour
- 5.00ml - bicarbonate of soda
- 2.50ml - salt
- 2.00 - firm, ripe bananas
- 100.00g - walnuts, chopped
- 250.00g - Cream cheese icing: cream cheese
- 90.00g - butter, room temperature, cut into cubes
- 500.00ml - icing sugar, sifted
- 5.00ml - vanilla essence
- 0.50lemon - juice of 1/2 lemon
1. Preheat the oven. Grease a 20cm springform cake tin with butter and line the bottom with greased baking paper.
2. Cream the butter and sugar until light and fluffy. Add the eggs one by one and beat thoroughly after each addition. Add the mashed banana, cream and vanilla essence and mix thoroughly.
3. Sift the dry ingredients and gently fold them into the batter.
4. Pour the batter into the prepared cake tin and place it in a preheated oven for 45 minutes to 1 hour until the cake is done when tested with a skewer. Leave the cake to cool in the tin for about 10 minutes and then turn it out. Allow to cool completely before icing it.
5. Prepare the cream cheese icing: Beat the cream cheese and butter in a mixing bowl until smooth and creamy. Add the sifted icing sugar, vanilla essence and lemon juice and continue beating until thoroughly mixed. The icing should be smooth and creamy.
6. To combine: Carefully cut the cake in half and spread some of the cream cheese icing over the bottom layer. Cut the bananas in slices and place them on the icing. Cover with the second half of the cake, spread the remaining icing on the top and sides and arrange banana slices on top. Lightly press the walnuts into the sides and finally sift icing sugar over the completed cake.
