Now that summer’s just around the corner in my part of the world I’ve added a couple of pounds to my waistline. Not a problem as I can still enjoy an occasional treat. This recipe turned out so well that it has to go onto my blog. My blog is not so much a fancy one but boy are the recipes yummy. There’s very little sugar in the cake and it has coco nut oil instead of butter,the bananas add a lot of sweetness to the cake and the coco nut oil made it light and fluffy.
A greased cake pan.
1/2 a cup, 120 ml, milk.
3 very ripe bananas.
2 cups, 12 oz, 300 gm self raising flour. [ 2 ts of baking powder to 1 cup/6 oz/ 150 gm plain flour]
1/2 cup, 3 oz, 75 gm, sugar.
3/4 of a cup, 6 fluid oz, 180 ml, coco nut oil.
1 teaspoon vanilla extract.
2 cups icing sugar, 12 oz, 300 gm.
Juice of one large lemon and grate off the rind.
Preheat oven to 170 c or 330 f.
Warm up the coco nut oil if it’s become solid but not hot, add sugar and whisk till well mixed or use your mixer.
Next add your eggs mashed bananas and vanilla essence, mix well.
Add the flour and milk, mixing well.
Add the cake mixture to your cake tin and bake for 30 to 40 minutes checking with a skewer after 30 min.
Turn out onto a cooling rack.
Mix the icing sugar together with the lemon juice and rind, if it’s too runny just add more icing sugar till it thickens to a paste.
Once completely cooled spread the topping over your cake.