What a day for cooking yesterday was! I should have kept on going. It was a true Midas day, everything I touched turned to gold. It started mid-morning, I was hungry, always a good enthusiasm booster. I have been spending the last few days refiling old tax documents, all the way back to 1999, for the company I work for. It has been hot and physical work (yeah filing can be a bitch LOL) lugging boxes full of archived files and transferring them to more secure filing boxes. Anyway, regardless of how it makes my fitness level sound, it was hard work. It made me hungry.
I went scrounging in the fridge and found 3 small, decidedly past their best by date, bananas, just crying out to be made into something delicious. Of course I had just received a wonderful sounding recipe for banana cake with cream cheese icing, what where the odds?
The good thing about cakes is that they don’t take long. They bake for a while but they can do that on their own. The mixing and preparing only took a few minutes and then into the oven. I hardly felt a twinge of guilt for taking a few away from the filing and it gave me another good excuse to wash my hands, I hate touching paper, but that is a subject for another time…
Anyway, needless to say the cake was a success, the icing is dreamy (I love cream cheese icing). Most of the cake is history, just one lonely piece waiting for my daughter to get up this morning and devour it. Who said that cake for breakfast was bad? It has fruit in it….
½ cup buttermilk (milk and yogurt in my case)
100 mL extra light olive oil
1 teaspoon vanilla essence
2 ripe bananas, mashed
1/3 cup lightly-packed brown sugar
1/3 cup caster sugar
1¼ cups self-raising flour
¼ cup flour
Cream cheese icing
200 g cream cheese, at room temperature
1 teaspoon finely grated lemon rind (did without this)
¾ cup pure icing sugar, sifted
1 teaspoon fresh lemon juice
Shredded coconut, to top cake (didn’t have any so, no)
Preheat oven to 180°C (160°C fan forced).
Whisk eggs, buttermilk, oil and vanilla essence in a medium bowl until well combined.
Stir in the banana.
Add the brown sugar and caster sugar and stir until combined.
Sift the combined flours over the egg mixture and stir until well combined.
Pour into greased 11 cm x 21 cm loaf pan. (or a square cake pan)
Bake for 40-45 minutes until skewer inserted into the middle of the cake comes out clean.
Set aside and cool, then turn out onto a wire rack and cool completely.
Icing: Using an electric beater, mix the cream cheese and lemon rind in a bowl until
smooth. Gradually add the icing sugar and the lemon juice until well combined.
Spread over the cake and top with the shredded coconut.