Banana Cake With Brown Sugar Frosting: A Real Treasure Of A Dessert!
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This fluffy banana cake with cream cheese frosting is simple to make than most cakes. Banana cakes are one of the easiest sugary sweet that you can make for anyone. If you need an emergency dessert that you can whip up without too much of a hassle, then this recipe is for you. Most of its ingredients can be found in your kitchen pantry. It’s the most convenient thing that you can ever make which your guests will surely love. Bananas are rich in potassium, which is apparently what my Mom needs to counter her cramps. The doctor advised her to eat at least one per meal because that’s what her body needs.
You’ll definitely love this. Banana cake is up there on the cake ladder with the classic chocolate, vanilla, or red velvet. There is no “season” for this particular type of cake. You can make this cake anytime you want to and serve this to anyone too.
Ingredients
180g Gold Medal self-raising flour
150g Demerara sugar
2 ripe bananas
180g Kerrygold butter
3 eggs
Icing:
100g softened butter
100g Domino light brown sugar
200g icing sugar
Instructions
Preheat oven to 350°F/180°C/fan 160°C/Gas Mark 4
Grease a 22cm tin and line with baking parchment
Place all the ingredients into a food processor and blitz until fully mixed.
Pour the mixture into the tin and bake for 50 minutes to 1 hour, or until a cocktail stick inserted into the centre comes out clean. When baked, remove from the oven and allow to cool in the tin for 10 minute, then transfer to a wire rack and allow to cool fully.
To make the frosting beat the butter and brown sugar together until light and fluffy. Add the icing sugar a tablespoon at a time until you have a stiff spreading consistency. You may not need all of the icing sugar.
When the cake is cooled, place it on a serving plate and spread the frosting over.
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Quick Tip: If you are not serving immediately, you can use the parchment paper liner to place the cake back into the pan, and cover.