One of my favourite cakes is a moist banana cake or loaf, I’ve always just eaten it spread with butter, but since discovering this whiskey cream cheese icing, i’m addicted.
250ml raw unrefined brown sugar
5 bananas, mashed
5ml vanilla extract
600ml stoneground cake flour
7ml baking powder
5ml bicarbonate of soda
100g pecan nuts, chopped
150g icing sugar
150g thick cream cheese
Cream the butter and sugar until light and fluffy. Add the bananas and mix well. Add the eggs one at a time, beating after each addition.Beat in the vanilla. Sift the flour, baking powder and salt . Mix together the buttermilk and bicarbonate of soda. Add the flour to the creamed mixture then add in the buttermilk. Blend well. Add the nuts and mix to combine. Spoon the mixture either into a large loaf tin or a 22cm ring tin which has been well greased. Bake at 170C for 50-60 minutes or until a skewer inserted into the cake comes out clean. Cool in the tin for 10 minutes then turn out onto a cooling rack. Cool completely.
Cream the butter and icing sugar until light and fluffy. Gradually add the cream cheese, beating until light and fluffy. Beat in the whiskey to taste. Spread over the cake and sprinkle with extra chopped nuts and a few chopped cranberries.