My kids have a love hate relationship with bananas. Some weeks they can't get enough and beg me for them when they're hungry and the fruit bowl is empty by the day after I've done the weekly grocery shop. Other weeks, they won't touch them and those poor little bananas turn brown in the bowl as they lay untouched for a week. It's when those poor bananas are soft and brown that I usually turn to my mum's delicious banana cake recipe so they don't go to waste.
1 teaspoon vanilla essence
3/4 Cup castor sugar
3 mashed bananas
3/4 cups self raising flour
3/4 cup plain flour
1/2 teaspoon bicarb soda
1/2 cup chopped walnuts (optional)
250g block of unsalted butter
3 cups icing sugar
1/4 cup smooth peanut butter
Cream butter, essence and sugar in a small bowl with an electric mixer until light and fluffy.
Add eggs one at a time and beat until combined.
Stir in mashed banana and sifted dry ingredients. Stir until combined.
Spread mixture into a 6 inch round well greased tin.
Bake in a moderate oven (180 degrees C) for about 45 minutes.
Let cake stand for 5 minutes before turning out onto a wire rack to cool.
For the icing:
Beat block of unsalted butter in a bowl until light and fluffy.
Add 3 cups of icing sugar and continue mixing until well combined.
Add peanut butter and mix again.
Cut cooled cake in half and fill with icing mixture with a spatula.
Spread remaining icing on top of the cake with the spatula.
Enjoy a slice with a lovely cup of tea!
Thank you for visiting - I'm Alison and this is where you can find out what projects I'm working on as well as cake and styling trends, recipes and other little tid bits that I think you might like.