Make the most of bananas, in season now, with this classic banana cake. Top with two-ingredient icing for a citrus twist.
Want to make it fancier? Create an impressive layer-cake now using this simple recipe.
Ingredients
Method
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.