Banana cake with cream cheese frosting

Ingredients

• 2 tbsp butter, softened, plus extra for greasing
• ¾ cup caster sugar
• 1 egg
• 3 medium ripe bananas, mashed
• 1½ cups self-raising flour
• Salt
• 3 tbsp milk mixed with ½ tsp bicarbonate of soda

For the cream cheese frosting

• 60 g butter, softened
• 125 g cream cheese, softened
• ½ tsp vanilla extract
• 1½ cups icing sugar mixture, sifted

Cooling time: 1-2 hours

Instructions

1. Preheat the oven to 150°C fan-forced (170°C standard). Grease and line a round 20 cm ring cake tin (see Note).
2. Combine the butter and sugar in a large mixing bowl and use an electric hand mixer to beat until creamy. Add the egg and beat through, followed by the banana. Use a wooden spoon to fold in the flour, a pinch of salt and the milk mixture.
3. Transfer the cake batter to the prepared cake tin, then bake for 30-40 minutes, or until cooked through. Remove from the oven and allow to cool in the tin for 15 minutes, then invert on a wire rack to cool.
4. While the cake cools, make the frosting. Combine the ingredients in a large, cleaned bowl and beat with an electric hand mixer until light and fluffy. Once the cake is completely cooled, spread the cream cheese frosting over the cake and serve.

Note

Danielle always makes this in a ring tin, but if you don't have one, you could also cook this in a standard 20 cm round cake tin. This will cook more slowly than when cooked in a ring tin. Reduce the oven temperature to 140°C fan-forced (160°C standard) and cook for 40-50 minutes, or until done (a skewer or toothpick inserted into the centre should come out clean). The exact time will depend on your tin and your oven.

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