Posted on: November 21, 2013

This makes a lovely cake, with the best icing recipe I’ve found. The Philly cheese and the vanilla essence gives it a nice tang, and it’s not too sweet.


2 or 3 bananas, soft to the touch
200g self-raising flour
150g soft butter
150g soft brown sugar
2 eggs
80g dried fruit, sultanas or raisins
2 teaspoons lemon juice
2 tablespoons olive oil

For the icing: 125g Philly cheese, 75g butter, 200g icing sugar, 1/2 teaspoon vanilla essence (actually for the last time I made this I was short of ingredients, so I halved the cheese, butter and icing sugar, and it still worked fine. Anyway, you can have too much icing).


1. Grease a loaf tin (original recipe said with butter, but I used olive oil, as I always do). Line with greaseproof paper.

2. Peel the bananas, and mash them up with a fork.

3. Mix the butter and sugar together in a bowl.

4. Stir in the bananas and dried fruit.

5. Add one egg, sift in half the flour. Mix with a spoon in a figure-of-eight style (gets more air in the cake that way apparently). Add the 2nd egg, sift in the remaining flour and the lemon juice. Stir again. Then add two tablespoons of olive oil, to keep the cake moist.

6. Pour the mixture into the loaf tin, smooth over. If you have a fast oven like me, then you may want to cover with aluminium foil, to stop it charcoaling on top.

7. Cook at 180degsC/350degsF/Gas Mark 4 for about 45 minutes, or until you can insert a skewer and it comes out clean.

8. Remove cake from oven and leave to cool for about an hour.

9. To make the icing, put all the icing ingredients in a bowl and mix together, then smooth over the cake. And then you’re done.



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