Yeah, I know it's only Friday but Lady Lunchalot is all set to celebrate the return of bananas to Australian fruitbowls, lunchboxes and recipes after the devasation of Cyclone Larry. I paid $2.28/kg here in Red Dirt Central this week, so much nicer than the $16 or so dollars/kg that we were faced with not so long ago. Sunday has been officially declared "Banana Sunday" by Her Ladyship so go check out her blog on Monday for the round up on some yummy 'nana recipes. Here's my contribution. It's yummy, easy and highly unlikely to last as long as the keeping time - mine's already half gone and I only made it this afternoon!
Ginger Banana Cake
from The Australian Women's Weekly
Cakes and Slices Cookbook
2 tablespoons golden syrup
¼ cup caster sugar
¼ cup brown sugar
2/3 cup mashed bananas (2 medium-sized 'nanas did the trick)
1½ cups self-raising flour
½ teaspoon bicarbonate of soda (baking soda)
2 teaspoons ground ginger
1 tablespoon milk (you might need a little more)
1½ cups icing sugar
2 tablespoons lemon juice, approximately (I used milk instead)
Preheat oven to 180˚C. Grease a 20cm ring pan, line base with paper, grease paper.
Cream butter, golden syrup and sugars in small bowl with electric mixer until light and fluffy. Add egg, beat until combined, then beat in banana. Transfer mixture to large bowl, stir in sifted dry ingredients and milk.
Pour mixture into prepared pan. Bake in moderate oven for about 45 minutes. Stand 5 minutes before turning to to wire rack to cook. Spread cold cake with frosting.
Lemon Frosting: Combine sifting icing sugar with butter and enough juice (or milk!) to mix to a spreadable consistency.
Keeping time: 2 days