Banana Cake With Chocolate Icing

Chocolate and banana, is there anything better? Take this classic moist banana cake recipe and top with chocolate icing to make it irresistible.

Ingredients

• 125g Tararua Butter, softened
• 3/4 cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 2 eggs
• 1 cup mashed banana (about 2 large bananas)
• 1 tsp vanilla essence
• 1 tsp Edmonds Baking Soda
• 2 Tbsp hot Meadow Fresh Milk
• 1 3/4 cups Edmonds Standard Grade Flour (263g)
• 1 tsp Edmonds Baking Powder
• Icing
• 1 1/2 cups Chelsea Icing Sugar (225g)
• 1 Tbsp Tararua Butter, softened
• 1 Tbsp cocoa powder
• 2-3 Tbsp boiling water

Directions

Preheat oven to 180°C conventional / 160° fan bake. Grease a deep 20cm round cake tin and line the base with baking paper.

Beat butter and Chelsea Caster Sugar or Chelsea Organic Raw Sugar until light and fluffy.

Beat in eggs one at a time. Stir in banana and vanilla essence until combined.

Mix baking soda and milk together before stirring into the banana mixture. Sift in flour and baking powder, then fold into the mixture until combined.

Spoon mixture into prepared tin and smooth the top. Bake for 40-50 minutes, until cooked (cake should spring back when lightly pressed on top, and a skewer inserted into the centre should come out clean).

Stand for 5-10 minutes before inverting onto a wire rack to cool. Ice with chocolate icing when cold.

Icing
Mix Chelsea Icing Sugar and cocoa powder together. Add butter, then stir in boiling water a little at a time, until icing is a spreadable consistency. Smooth over the top of the cake.