- 1½ cups self raising flour
- 1 cup raw sugar
- 1 tsp bi-carb soda
- 1 cup vegetable or canola oil
- 4 eggs, lightly beaten
- 6 over-ripe bananas, mashed
- 1 250 g tub cream cheese
- juice of half a lemon
- vanilla essence
- icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pre-heat oven to 150 degrees. Sift flour and bi-carb soda into a large bowl, add sugar and stir.
Make a well in the centre of the dry ingredients and pour in the eggs, oil, and add the bananas. Stir until all is mixed thoroughly and the mixutre is smooth.
Pour mixture into a large cake tin that has been lined with baking paper. Bake for 1 hour and 20 minutes or until the cake has risen and the top of the cake is cracking. It should be golden brown and will spring back when pressed. Test with a skewer to make sure the ingredients are dry.
When cream cheese is room temperature, use an electric mixer to whip cheese, add icing sugar, lemon and vanilla essence according to taste.