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Buttery banana cake with lime cream cheese frosting
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- 500g butter, softened
- 2 cups (400g) firmly packed brown sugar
- 6 eggs
- 2½ cups mashed over-ripe bananas
- 4 cups (600g) self-raising flour
- LIME CREAM CHEESE FROSTING
- 50g butter, softened
- 250g cream cheese
- 2 teaspoons grated lime rind
- 1¼ cups (200g) icing sugar mixture
- 2 tablespoons lime juice
Preheat oven to moderately slow (160°C/140°C fan-forced). Grease a 25cm x 35cm baking dish; line base and sides with baking paper.
Beat butter and sugar in a large bowl with an electric mixer until well combined. Add the eggs, one at a time, beating until just combined between additions. Transfer the butter mixture to a very large bowl; stir in the bananas (the mixture may appear curdled at this stage). Fold in the sifted flour, then spread the mixture into the prepared pan.
Bake in moderately slow oven for about 1 hour and 20 minutes or until cooked when tested. Stand cake in baking dish for 20 minutes, before turning onto a wire rack to cool.
LIME CREAM CHEESE FROSTING: Beat butter, cream cheese and rind in a medium bowl with an electric mixture until light and fluffy. Gradually beat in sifted icing sugar, then juice.
Spread Lime Cream Cheese Frosting over the cold cake. Mark top with a cake comb or fork, if desired.
Suitable to freeze.
Not suitable to microwave.