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Banana Cake

For the cake...

125g/4oz butter, softened
180g/6oz caster sugar
2 free-range or organic eggs, lightly beaten
250g/9oz plain flour, sifted
2 teaspoons baking powder
4oz/125ml milk
3 bananas, mashed

For the icing...

115g/4oz mascarpone cheese
225g/8oz full-fat cream cheese
85g/3oz icing sugar, sifted
Juice of 1 lemon

Preheat the oven to 180 degrees C/350 degrees F/gas 4.
Grease a 30cm/12inch x 23cm/9inch rectangular baking dish. Line the bottom with greaseproof paper.
Beat the butter and sugar until pale, about 5 minutes. Slowly add the eggs.
Sift the flour and baking powder together.
Fold in half the flour then half the milk. Add the remaining flour and milk and fold until combined.
Fold in the mashed bananas.
Put into the tin and smooth out.
Bake for about 25 minutes until a skewer comes out clean.
Leave the cake to cool in the tin for 10 minutes, then turn out on to a rack and leave for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake.