by Karen Swan
As a teenager, I have such strong memories of walking down to the Chapman Shops and buying two Sara Lee Frozen Banana cakes, before heading on my journey to a nearby suburb and my friend Kathryn’s house, where we’d watch “In Bed With Madonna” over and over again, drool over Johnny Depp in 21 Jump Street (though I preferred Peter Deluise), and create amazing collages of super models and all things 90’s on our school books and journals.
While we did all this, we’d eat an entire banana cake each. We were teeny tiny little things. If I did it now, well, it would be a very different story!
This cakes tastes exactly like the cake of my teens and I inhaled it with similar gusto! All my photos show the crap icing I ended up with. Too much lemon juice and butter that never quite managed to go creamy, so there’s little lumps in it everywhere. Thankfully, this did nothing to hinder the gorgeous lemony, creamy taste; if anything it served to help with the overall moistness of the cake!
I implore you, put on ‘Reality Bites’, possibly a floral dress worn with boots and a denim jacket, make this cake and then eat it. The whole thing.
Or you could share it. I reckon it’d stretch to four families.
2 cups plain gluten free flour (or regular)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup softened butter
1 cup sugar (I used regular white sugar, but I’m sure you could use whichever granulated sweetener you like)
1/2 cup coconut sugar (or brown sugar)
3 or 4 ripe bananas – mashed.
1/2 cup sour cream
180 grams cream cheese
1/4 cup very soft butter
2 cups icing sugar (remember, this has to cover a really big cake!)
1 tsp vanilla extract
Lemon juice to taste (about a tablespoon)
Pre-heat the oven to 180 degrees.
Grease (and line if necessary) a 30cm x 20cm lamington tin or similar.
Beat the butter with the sugar until creamy and pale.
Beat in eggs.
Mix in the vanilla and bananas.
Add the flour, baking powder, cinnamon and sour cream. Mix well.
Pour into the prepared tray and spread evenly.
Bake for around 20 minutes until golden and springy.
Cool completely before icing.
This cake freezes well and will keep in the fridge, in a covered container for a good 3 days.
Recipe adapted from here