Banana Cake
Cooking time35 minutes
Prep time30 minutes
Servings10 portions
Ingredients
- 1 banana
- 125g Stork Tub
- 125g light brown sugar
- 2 medium eggs
- 125g self-raising flour
- 1 level teaspoon baking powder
- 25g grated desiccated coconut and sweets of your choice
- 150g cream cheese
- 50g caster sugar
- ½ teaspoon vanilla extract
- A deep round cake tin 20cm in diameter, (greased, floured and the base lined with baking paper).
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 180°C, 160 °C fan oven, Gas mark 4.
- Peel and mash the banana. Place all cake ingredients in a mixing bowl and beat until smooth (1 minute)
- Spoon the batter into the prepared tin. Bake in preheated oven for 35-40 minutes until golden brown. Leave the cake to rest for 2 minutes.
- Turn the cake onto a cooling rack and cool.
- Toast the coconut in a dry frying pan over medium heat, stirring until lightly browned. Let cool on a plate.
- Mix the cream cheese with a spoon or blender with the sugar and vanilla extract until smooth.
- Spread the topping over the cake and sprinkle with coconut or sweets. Cut the cake into 8-10 slices.
