Banana Cake - Family Sized

Who doesn’t love a great way to use up those over-ripe bananas that no one seems to want to eat? Well this recipe is the perfect way to use them. I’ve even put those bananas in the freezer and pulled them out just for this recipe. Just let them thaw in their skins or remove the skins prior to putting in the freezer and wrap in gladwrap. They’re great!

INGREDIENTS:

3 Eggs

3 ripe Bananas (the riper the better for flavour0

1 cup Sugar (I use caster sugar)

2 cups Self-raising Flour

125g melted Butter

1 level teaspoon Bicarbonate of Soda

1/2 cup Milk

CARAMEL ICING:

60G Butter

1/2 cup Brown Sugar

2 Tablespoons Sour Cream

1 1/2 cups Icing Mixture

METHOD:

1. Preheat oven to 170 degrees C fan-forced, 190 degrees C normal. Combine all ingredients in a large bowl and mix well.

2. Pour into a non-stick paper lined tin (I use a large square one as it rises well and is a big recipe) OR two smaller loaf tins. This is a great idea because you can freeze one for later!

3. Cook for 35-40 minutes or until a skewer comes out clean. Leave in tin until cooled enough to turn out without breaking the cake.

4. CARAMEL ICING: Melt butter and sugar for 2 minutes, stirring constantly. Add in the sour cream and bring to boiling point. Remove from heat and stir in icing sugar. This may take a good arm workout to get it smooth but it’s worth it.

5. Allow to cool slightly, then ice the cake and leave to set.

6. Enjoy. This is such a great sized recipe for a hungry family xo