And through this means I have found World’s Best Brownie
(which I have not cooked yet), World’s Second Best Brownie and World’s Best Choc Chip Cookies, both of which I make all the time and have shared with you. Today I bring you World’s Best Banana Cake!
125g salted butter, softened
1 1/2 cups sugar
1 rounded cup very ripe, mashed banana
1/2 teaspoon vanilla extract
3 large eggs ( Yes, I added one extra egg to the world’s best banana cake recipe; trust me on this Sometimes I even add 2! *gasp*)
1/3 cup + 1 tablespoon buttermilk ( I used plain milk)
1 1/2 cups self-raising flour
1/2 teaspoon bicarb of soda
Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan-forced oven, preheat the oven to 180 degrees Celsius. Grease the side and base of a 22cm diameter round cake pan. Line base of the pan with non-stick baking paper.
Place butter, sugar, banana, vanilla and eggs in a food processor.
Process for about 2 minutes.
Scrape down sides of processor.
Add buttermilk and pulse to combine.
Sift flour, and bicarb of soda together into a large bowl.
Add flour mixture to food processor and process until just combined. Pour batter into prepared pan.
Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.
Leave cake to cool on a wire rack. Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.
Cream Cheese Icing
90g cream cheese, softened
45g butter, softened
1 2/3 cups icing sugar
1 1/2 teaspoons lemon juice
Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake.