With all the apples, mandarins, and left over birthday cake, the bananas didn't get much attention this week. I can't really claim that this banana is healthy in any way, but it is delicious. I use freshly ground and brewed Jinedabah espresso for this cake, which tastes much better than a coffee substitute.
Banana Cake
Adapted from Ladies A Plate by Alexa Johnson
115 g unsalted butter softened
150 g white sugar
2 large ripe bananas
1 egg
1 tsp strong espresso coffee
180 g plain flour
1 tsp baking powder
1 tsp bicarb
1/4 cup milk
120g icing sugar
30 g unsalted butter, softened
1 tbsp strong espresso coffee
Preheat a conventional oven to 180°C, grease and/or line a 18 cm square baking tin. Cream the butter and sugar, mash the bananas into the mixture with a fork then add the egg and coffee and mix.
Mix the flour, baking powder and bicarb and mix it into the wet ingredients alternating with the milk. Bake for about 40-45 minutes, then remove from the oven and turn the cake onto a rack to cool.
When the cake is cold make the icing. Mix the icing sugar into the butter then add the coffee. Use the back of a spatula to break up any lumps of butter and add a small amount of boiling water if required to make the icing spreadable. Spread the icing over the cake with a palette knife, then store it in an airtight container.
