This is a very easy, tasty and ultra moist cake. Perfect for a work morning tea, picnic or indulging over a weekend bumming-around-in-my-pyjamas-eating-baked-goods kind of thing.
If you don't like citrus, feel free to use a simple chocolate ganache for the icing.
125 g butter, room temperature
1 cup caster sugar
1 tbsp brown sugar
2 tsp vanilla essence
1 tsp ground cinnamon
4 bananas, super ripe ones are the best - mashed
1 tbsp hot milk
2 tsp baking soda
2 tbsp plain yoghurt
2 c plain flour
2 tsp baking powder
1 heaped tbsp caster sugar
Juice of two lemons
30 g butter
Juice and rind of one lemon
1 tsp vanilla essence
2 c icing sugar
Zest of 1 lime, orange and lemon
Preheat oven to 175 degrees
Cream butter and sugars until light and fluffy. Beat in eggs one at a time until just combined. Add vanilla and cinnamon. Fold in mashed bananas.
In a separate bowl combine hot milk and baking soda. It will turn into a foam, give it a good stir for a minute to ensure it has all been incorporated. Add to banana mixture with yoghurt. Combine.
Sift in flour and baking powder, fold in until combined.
Pour into a greased or baking paper lined cake tin and bake for 40-45 minutes or until skewer comes out clean and top springs back when pressed.
Syrup - Stir sugar and juice together until sugar has dissolved.
Frosting - Melt butter, juice, zest and vanilla together. Pour over icing sugar and beat until smooth.
Using the cake tester, gently prick the top of the cake all over just to break the surface. Pour syrup over hot cake in tin. Leave cake to cool completely in tin.
Once cool remove cake and ice with frosting. Sprinkle zest over cake.
Serve warm. Enjoy!