Banana cake has long been a family staple for morning tea. If I don’t have the energy or time to do something fancy, banana cake is my go-to. This particular recipe has been in our families cookbook for many years and has become an old faithful. I always seem to have the ingredients, no matter how depleted my cupboard is, and the time it takes to whip this up means success is less than an hour away. It’s an easy win for a busy Mum. The only down side…it gets eaten quicker than what it took to make it.
Choc Banana Bar Cake
1 tsp vanilla essence
3/4 cup caster sugar
1 cup mashed ripe banana
1 cup self-raising flour
1/2 cup plain flour
1 tbsp milk
1/2 cup dark chocolate bits
125g cream cheese
2 cups icing mixture
1 tbsp orange juice
Pre-heat the oven to 180 degrees celsius. Line bar tin with baking paper.
Using electric beaters, cream together butter and sugar in a bowl until light and fluffy. Then beat in the eggs, one at a time.
Mash the banana in a separate bowl. Then add to the mixture, along with the vanilla essence and beat until all incorporated.
Sift in flour and then add milk and chocolate bits. Mix together until everything is incorporated.
Pour mixture into prepared tin, then bake in oven for 30 minutes, or until a cake skewer comes out clean.
Allow to cool in cake tin for 10 minutes before turning onto cooling rack. Completely cool before icing.
In a bowl, beat cream cheese and butter with electric mixer until smooth. Sift in icing mixture, then add orange juice. Continue to beat until incorporated.
Spread evenly over the cake.