Moist Banana Cake

This beautifully moist banana cake is perfect served at room temperate.

Put your feet up, grab a cup of tea, and enjoy the fruits of your labour.

Thanks to CSR for this afternoon delight!

125g butter, softened
1 cup CSR White Sugar
2 eggs
3 bananas, mashed (approx, 2 cups)
2 teaspoon baking soda
2 tablespoons hot milk
2 cups plain flour
1 teaspoon baking powder

Lemon icing
2 tablespoons lemon juice,
1 tablespoon butter,
2 cups CSR Pure Icing Sugar,
1 teaspoon grated lemon rind.

Preheat the oven to 180C.

Cream the butter and CSR White Sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed banana and mix well.

Stir the baking soda into the hot milk and add this to the mixture.

Lastly, fold in the flour and baking powder.

Pour into a well-greased 20-21cm tin with the base lined with baking paper and bake for 45-50 minutes until the cake sprints back when lightly pressed.

Cool for 15 minutes, in the tin, then carefully turn the cake out and cool it completely on a wire rack. Ice with lemon icing when completely cool.

Icing:  Heat the lemon juice and butter and stir unti the butter has melted. Mix all the ingredients together to reach a smooth, spreadable consistency (add a few drops of water if it is too firm).