Banana Choc Chip Cake
- 125g butter
- 1/4 cup (60g) caster sugar
- 2 eggs, lightly beaten
- 1 1/4 cups (190g) self-raising flour
- 1 tsp bicarbonate of soda
- 2 tbs milk
- 3/4 cup (200g) mashed banana
- 1/4 cup (50g) Stahman Farms chopped pecans
- 1/2 cup (95g) Nestle choc bits
Cream cheese icing
- 125g cream cheese, at room temperature
- 1/4 cup (45g) icing sugar, sifted
- 1 tbs fresh lemon juice
- Lemon zest, to decorate
- Preheat oven to 180°C. Brush a 23cm square cake pan with melted butter.
- Use an electric beater to beat butter and sugar until pale and creamy. Beat in the eggs.
- Transfer the mixture to a large bowl. Use a metal spoon to fold in the flour and bicarbonate of soda alternately with milk. Stir through the banana, pecans and choc bits until combined. Spoon into the pan. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- When the cake is cold. Use an electric beater to beat the cream cheese, icing sugar and lemon juice until pale and creamy. Spread over the cake. Decorate with zest.
No comments:
Post a Comment