Banana
cake with cream cheddar icing
Go through over-ready bananas to make a group satisfying evening tea cake.
Ingredients
Nutrition
Melted margarine, to oil
125g margarine, at room temperature
315g (1/2 glasses) caster sugar
1/4 glasses squashed overripe banana (around 2
expansive bananas)
2 eggs
1 teaspoon vanilla concentrate
100ml buttermilk
225g (1/2 containers) self-raising flour
1/2 teaspoon bicarbonate of pop
1 banana, additional, to beautify
Fresh lemon juice, to brush
Cream cheddar icing
125g cream cheddar, at room temperature
50g unsalted margarine, at room temperature
230g (1/2 mugs) icing sugar blend
1/2 teaspoons buttermilk
Method
Notes
1. Step 1
Preheat broiler to 180°C. Brush a cycle 20cm (base
estimation) cake skillet with dissolved spread to oil. Line the base and side
of the skillet with non-stick heating paper.
2. Step 2
Put the margarine, sugar, banana, eggs and vanilla in the
bowl of a sustenance processor, and process for 2 minutes or until all around
consolidated. Include the buttermilk and process until joined.
3. Step 3
Include the flour and bicarbonate of pop, and process until
simply consolidated. Empty the blend into the readied dish. Shake the container
to settle the blend. Heat in stove for 1 hour or until a stick embedded into
the middle confesses all. Put aside in the search for gold minutes to cool
marginally, before exchanging the cake to a wire rack to cool totally.
4. Step 4
In the mean time, to make the cream cheddar icing, utilize
an electric blender to beat the cream cheddar and margarine in a bowl until
very much joined. Include the icing sugar and beat until all around
consolidated. Include the buttermilk and beat until the blend is pale and
velvety.
5. Step 5
Put the cake on a serving plate. Spread the cream cheddar
icing over the highest point of the cake.
6. Step 6
Peel and daintily cut the additional banana. Softly brush 1
side of every cut of banana with lemon juice. Organize the banana cuts, lemon
juice side up, around the edge of the icing to serve
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