Banana na, doo doo, doo doo doo

 Hello again,

Here I am with another cake recipe, this time a classic banana cake.
This isnt a very large cake, it has just enough for a 18cm square tin, so if you like a larger cake make 1 1/2 times this recipe.

BANANA CAKE

We're gonna make this!

Ingredients:

for le cake:

115g butter/ margarine

150g (3/4 cup) sugar

1 egg

2 ripe bananas

1 tsp vanilla essence (optional)

180g (1 1/2 cups) flour

1 tsp baking powder

1 tsp baking soda

60 ml (1/4 cup) milk

for le icing:

Around 1 cup of confectioners sugar (icing sugar for us kiwis)

juice of one lemon

Getting ready to roll:

Soften the butter/ margarine, take the egg out of the fridge.
Grease your cake tin.
Preheat the oven to 180C/ 350F.
Peel the bananas and mash well with a fork.

LETS GO!

These are the ingredients...you will need them out right at the beginning. I'll wait here while you do that.

Have you greased your cake tin? Better get onto that before you start...

Cream the butter/ marg and sugar together until light and fluffy (I had a wee issue - I melted the butter instead of softening due to being distracted, HENCE THE SOUPY NATURE, rookie mistake, the recipe works whether or not you have a butter faux par like me). Beat in the egg, followed by the mashed bananas and vanilla essence.

Sift together the flour and baking powder in a separate bowl.
Dissolve the baking soda in the milk in a separate bowl.
Keep em isolated.

Alternately fold in the flour mix with the milk mix until everything is well combined.

Gently fill your cake tin and smooth the top.

VOILA! CAKE! 

FOR THE ICING: Sift the icing sugar into a clean bowl and mix with the lemon juice until you get a smooth runny mixture.

Remove the cake from the tin and drizzle the icing all over it. I put my icing into a plastic bag and snipped a corner, creating a home-made icing bag, then I just went back and forth all the way around!oooo pretty.

Yum.

Hope you're all having a great Wednesday!

B-ridge out.