…and even faster if you use a thermomixer!
This week Ooffa and I had a chance to get into the kitchen for some Mummy and Me time! There were some bananas in the cupboard that had seen better days, so we decided to make a Banana Cake. I have been using this recipe for over 20 years! But this is the first time I have used the thermomixer. In an incredible 40 seconds this cake was ready for the oven!
- 4 medium overripe bananas
- 125g soft butter
- 1 teaspoon vanilla essence
- 110g castor sugar
- 2 eggs
- 1 Tablespoon milk
- 250g self-raising flour
- 1 teaspoon bicarbonate soda
- Preheat oven to 180C. Grease cake tin.
- Put the bananas into the thermomixer and mash for 10 seconds speed 3.
- Add all the ingredients in the order listed and mix for 30 seconds speed 5. Scrap the sides and mix again for approximately 5 seconds.
- Pour the cake into greased cake tin. Bake for 1 hour.
- When cake is ready, remove from the oven and allow the cake to cool for 5 minutes before turning it out onto a cake rack to cool completely.
Traditional Banana Cake
4 medium overripe bananas
125g soft butter
1 teaspoon vanilla essence
110g castor sugar
1 Tablespoon milk
250g self-raising flour
1 teaspoon bicarbonate soda
Preheat oven to 180C. Grease cake tin.
Mash bananas with a fork in a mixing bowl.
Add the butter, vanilla essence, sugar, eggs and milk to the bowl. Sift the flour and bicarbonate of soda into the bowl. Beat the cake mixture on medium speed for 4 minutes or until pale in colour.
Pour the cake into greased cake tin. Bake for 1 hour.
11/2 cups icing sugar
125g cream cheese, softened
30g soft butter
1 Tablespoons lemon juice
1 teaspoons lemon zest
(or double the ingredients for thick spread of icing!)
Beat cream cheese, butter, lemon juice and lemon zest together until smooth and fluffy. Add icing sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.