Banana and Walnut Cake with Lemon Icing

 

When I made this cake I didn't realise until it was in the oven that I forgot to add milk, I did a google check and discovered that there are many banana cake recipes without milk.... so the following recipe doesn't contain milk but does contain butter.
I made a double batch and made muffins as well. It was sooo yummy, and we are still slowly eating it = D

Makes: 1 cake
Ingredients:

Melted butter, to grease

125g butter, at room temperature

1 1/4 cups raw sugar

1 1/4 cups mashed overripe banana (about 2 large bananas)

2 eggs

1 tsp vanilla extract

½ lemon, juiced

1 1/2 cups wholemeal self-raising flour

1/3 cup crushed walnuts

1/2 tsp bicarbonate of soda

1 banana, extra, to decorate

Fresh lemon juice, to brush

¼ cup crushed walnuts to decorate

Lemon Icing

1 1/2 cups icing sugar mixture

½ lemon, juiced

Method

1. Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
2. Add lemon juice to mashed banana. Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined.
3. Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
4. Meanwhile, use a fork to mix icing sugar and lemon juice, beat until the mixture is pale and creamy.
5. Place the cake on a serving plate. Spread the icing over the top of the cake.
6. Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of the icing to serve.