banana cake with lime cream cheese frosting
500g butter, softened
2 cups browm sugar
2 cups mashed over ripe banana
4 cups self raising flour, sifted
LIME CREAM CHEESE FROSTING
50g butter, softened
250g cream cheese
2 teaspoon grated lime rind
1 1/4 cups icing sugar
2 tablespoons lime juice
Preheat the over to moderately slow 160 degrees C/ 140 degrees C fan forced. Grease a 25cm x 35cm baking dish, line the base and sides of the dish with baking paper.
Beat the butter and sugar in a large bowl with an eletric mixer until well combined. Add the eggs, one at a time, beating until just combined between additions. Transfer the butter mixture to a very large bowl; stir in half the sifted flour, half the banana, then the remaining flour and banana. Spread the mixture into the prepared dish.
Bake in moderately slow oven for about 1 hour and 10 minutes or until cooked when tested. Stand the cake in the baking dish for 20 minutes, before turning onto a wire rack to cool.
LIME CREAM CHEESE FROSTING : Beat butter, cream cheese and rind in a medium bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar, then juice.
Spread lime cream cheese frosting over the cool cake. Mark the top with a cake comb or fork, if desired.