Paired with Hope & Glory Chamomile
South African Banana Cake works fabulously with the soft, sweet flavours of Hope & Glory Chamomile tea to create a rounded, lingering flavour.
Siyabonga!
Prep: 30min › Cook: 1 hr › Extra time: 45mins › Ready in: 2 hrs 15mins
Ingredients>
Serves: 8
For the cake:
175g butter
425g caster sugar
3 eggs
2 teaspoons vanilla extract
375g plain flour
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon salt
350ml buttermilk
2 teaspoons lemon juice
350g mashed bananas
For the Cream Cheese Icing:
110g butter, softened
225g cream cheese, softened
425g icing sugar
1 teaspoon vanilla extract
Method
Cake:
Preheat oven to 140 C / Gas 1.
Grease and flour a 20x30cm tin.
In a small bowl, mix mashed bananas with lemon juice, set aside.
In a medium bowl, mix flour, bicarbonate of soda and salt. Set aside.
In a large bowl, cream 175g butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared tin.
Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Remove from oven and place directly into freezer for 45 minutes – This will make the cake very moist.
Cream Cheese Icing:
In a large bowl, cream 110g butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high until frosting is smooth.
Spread on to the cooled cake.
Now, time for some tea!
Hope & Glory Earl Chamomile
