Author Jean Morrison
Moist Banana Cake
I developed this cake one day when I had a heap of bananas going a bit over-ripe. It is a very moist cake and I could even call it a banana mud cake I guess. Although, to me, the term "mud cake" is not overly appealing so maybe I'll just stick with plain old Banana Cake.
Cooking time: 25 minutes
Quantity: Cake serves about 10
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3/4 cup vegetable oil
3/4 cup caster sugar
1 teaspoon vanilla essence
2 mashed bananas
1 and 1/2 cups plain flour
1 teaspoon bicarbonate of soda
30 gm softened butter
60 gm cream cheese
1 and 1/2 cups sifted icing sugar
Heat oven to 180 degrees Celsius.
Beat eggs and add in the oil. Beat well. Add sugar, vanilla and bananas and beat again. Fold in the flour and bi carb.
Tip mixture into greased 20 cm (8" - 9") cake tin or pour it into a greased slice tin measuring approximately 18 cm x 28 cm (7' x 11").
Cook at 180 degrees Celsius (350 degrees Fahrenheit) for 25 - 30 minutes. Cool and ice if desired.
Beat all ingredients together till smooth. Spread over cake with a spatula.
This mixture is quite battery (is there such a word ?) but that is fine as that is the way it is meant to be. I'll leave it up to you as to whether you sieve your flour and bi-carb or not. I don't bother but my sister put bi-carb into a cake recently and didn't sift it and she found little white lumps of it in her cake when she ate it. The lumps didn't taste pleasant.
Bananas are the largest member of the herb family. Banana plants are the largest plants on earth without a woody stem. They are thought to have originated in Malaysia but the word "banana" is African. They are rich in dietary fibre and potassium. Ripe bananas soothe the stomach. They have a high starch content which means they give us energy and they also work well as laxatives. They are the world's most popular fruit. Australia neither imports or exports bananas.
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