Banana Cake with Chocolate Icing
Chocolate and banana, is there anything better than this? Take this classic moist banana cake recipe and top with chocolate icing to make it irresistible.
- 125g Tararua Butter, softened
- ¾cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
- 1cup mashed banana (about 2 large
- 1tsp vanilla essence
- 1tsp Edmonds Baking Soda
- 2Tbsp hot Meadow Fresh Milk
- 3 ¼cup Edmonds Standard Grade Flour
- 1tsp Edmonds Baking Powder
- 5 ½cups Chelsea Chocolate Icing
- 1Tbsp Tararua Butter (softened)
- 1-2 Tbsp boiling water
Step 1Pre-heat oven to 180°C conventional (160° fan bake). Grease a deep 20cm round cake tin and line the base with baking paper.
Step 2Beat Tararua Butter and Chelsea Caster Sugar until light and fluffy.
Step 3Beat in eggs one at a time. Stir in bananas and vanilla essence until combined.
Step 4Mix Edmonds Baking Soda and Meadow Fresh Milk together before stirring into the banana mixture. Sift in Edmonds Standard Grade Flour and Edmonds Baking Powder, fold into the mixture until combined.
Step 5Spoon mixture into prepared tin and smooth the top. Bake for 40-45 minutes until cooked (insert a clean skewer, if it comes out clean it is cooked). Stand for 5-10 mins before inverting onto a wire rack to cool. Ice with chocolate icing when cold.
Step 6Icing: Mix Chelsea Chocolate Icing Sugar, Tararua Butter and 1 Tbsp boiling water at a time until combined, adding more hot water until icing is a spreadable consistency. Smooth over the top of the cake.