Icing Sugar
Soft, moist, and packed with rich banana flavour, this classic banana cake is a Kiwi favourite. Perfectly sweet with a tender crumb, it’s even better topped with velvety chocolate or lemon icing. A simple, no-fail bake that’s ideal for afternoon tea, birthdays, or any time you crave a comforting slice of homemade goodness.
Lemon Icing
Add the Meadow Fresh Yoghurt, Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well and pour into the prepared cake tin.
Bake for 50-60 minutes, until cake is cooked in the middle and just pulling away from the edges of the tin (insert a skewer into the centre - if it comes out clean the cake is cooked). Cool in tin for 5 minutes then release the sides and cool on a wire rack. When cold, swirl with icing.
Lemon Icing
In a bowl, mix the Chelsea Icing Sugar and lemon juice. Add Tararua Butter and beat until light and fluffy. Add a little hot water for a softer consistency if required.
To achieve a moist banana cake, use overripe bananas as they add natural sweetness and moisture. Incorporating ingredients like yoghurt or sour cream can further enhance the cake's tenderness.
Yes, you can replace butter with an equal amount of oil to achieve a moist texture. However, note that this substitution may slightly alter the cake's flavor profile.
Absolutely! Once cooled, wrap the cake tightly in plastic wrap and then in an airtight container. Store in the freezer for up to three months. Thaw at room temperature before serving. It's also best to make your icing fresh, as it doesn't freeze well.
Icing
Lemon Icing
Caramel Cream Cheese Icing
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