Banana snack cake & cream cheese frosting
- 280g flour
- 1 tsp baking soda
- 1/2 tsp salt
- 265g sugar
- Some Heritage Virgin Olive Oil
- 2 eggs
- 4 ripe bananas, mashed
- 3 and a half tsp vanilla extract
- 225ml buttermilk
- 8 oz cream cheese
- 110g unsalted butter
- 400g icing sugar
1. Preheat your oven to 190°C.
In a small bowl, whisk together 280g flour and one tsp of baking soda. Set aside.
With mixer, beat together 265g of sugar and a liberal dash of oil, until combined well.
Add your eggs, beat them, then add your bananas & two tsp of vanilla extract. Beat well.
Reduce mixer speed to low and add flour mixture in three stints, alternating with buttermilk, mixing until combined.
Pour into greased pan.
Bake for 28 - 30 minutes till toothpick comes clean or almost clean. Cool completely.
1. With a mixer, combine your cream cheese and unsalted butter.
Add your icing sugar and mix well.
Add your remaining vanilla extract, and beat until light and fluffy.
Spread on the cooled cake.
Leftovers should be covered with plastic wrap and kept at room temp or refrigerator for up to 4 days.