Cooking oil spray, to grease
2 ripe bananas, mashed
¾ cup firmly packed brown sugar
½ cup caster sugar
4 free-range eggs
300ml sour cream
2 cups self-raising flour
2 tsp ground cinnamon
¼ tsp bicarbonate of soda
Desiccated coconut, to garnish
Lime zest, to garnish
1½ cups icing sugar mixture
Finely grated zest and juice of 1 lime
Cook's tip: Use ripe bananas, as they have more natural sugars and robust flavour. If they’re not ripe enough, put them in a brown paper bag and leave in the warmest part of your kitchen, such as the top of the fridge.
Preheat oven to 170°C. Grease a 33 x 23cm rectangular tin with cooking oil spray and line base and sides with baking paper.
Put all cake ingredients, except coconut and zest, in a large bowl and beat with hand whisk until well combined. Pour into tin and smooth surface.
Bake for 30 minutes or until golden and cooked when tested with a skewer. Remove from oven and cool in tin for 15 minutes before turning out onto a wire rack to cool completely. Remove baking paper and put cake on serving plate or board.
Meanwhile, put icing ingredients in a large bowl, stirring until smooth. If necessary, add a little water to make mixture the consistency of runny honey. Spread icing over cooled cake.
Garnish cake with coconut and lime zest. Cut into 28 pieces and serve.