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Banana Cake

1/4 cup (50 g) butter or magarine
1/2 cup (1 1/4 dl) milk
2 eggs
1 cup (2 dl) sugar
1 1/4 cup (3 dl) flour
1 1/2 tea. baking powder
1/2 very ripe banana, smashed really well with a fork

Melt butter over low heat. Add milk.

Put sugar and eggs in a bowl. Whip really well with whip thing, so it gets light and fluffy. Add in banana and whip some more. Stir in milk/butter mixture. Sift in the flour and baking powder and stir well.

Pour into a round cake pan that has been greased and floured (if you have bread crumbs, use those instead of flour).

Cook at 350F (175 C) for 35-40 minutes, or until toothpick comes out clean.

Remove from pan and cool on wire rack. Don't frost until it is completely cool.

Banana icing:
1/4 cup banana puree (about half a banana)
1 cup powdered sugar
1/2 teaspoon lemon juice (don't forget this or the frosting will turn all gross brown!)
dash salt

Stir salt and lemon juice into banana purree. Sift powdered sugar into purree and stir it together. Keep adding until it is the consistancy of a glaze. If too thick, add water, if too thin, add more sugar.

Chocolate glaze:
2 T. unsweetened cocoa
1 cup powdered sugar

Sift powdered sugar and cocoa together. It is very important to sift them so you don't get lumps. Add a little bit of milk at a time (like a tablespoon or less) until you get a nice glaze.

Of course, with these icing recipes, you can play with them to get the right amount. The current recipes make way too much stuff for one cake, but can be frozen for use later.

When cake is completely cooled, frost top and sides with the banana glaze. Dribble cocoa glaze over the banana glaze. You can put as much or as little as you want, make designs, or whatever.

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