Banana Cake with Lemon Icing

Serving Size:

Makes 1 cake

Special Info:

Lactose free

Ingredients:

• 1 stick unsalted butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup mashed banana (2 large bananas)
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• Lemon icing
• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Method:

Preheat oven to 350°. Butter an 8 inch square cake tin and line with parchment paper.

Cream butter and sugar until light and fluffy. Beat in one egg at a time, then bananas and vanilla. Sift dry ingredients into mixture, alternating with milk and beat until combined. Pour into prepared tin and bake for 45 minutes or until a skewer inserted into the center of the cake comes out clean.

Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.

To make the icing, combine powdered sugar and enough lemon juice to make a smooth paste. Spread icing onto cold cake.

Notes:

• To make gluten-free, use gluten-free all-purpose flour and baking powder.