Ingredients
125g unsalted butter, chopped, at room temperature
1 cup caster sugar
1 tsp vanilla extract
2 eggs, at room temperature 1 cup mashed banana
1⁄2 cup buttermilk
11⁄2 cups self-raising flour
1⁄2 tsp bicarbonate of soda
FLUFFY FROSTING
150g cream cheese, chopped, at room temperature
50g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
Method
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Grease a 24cm round x 9cm deep baba pan.
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Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
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Add banana, buttermilk and combined sifted flour and soda.
Stir until well combined. Pour into prepared pan.
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Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 10 minutes. Invert onto a wire rack to cool.
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To make frosting, beat cream cheese and butter in a small bowl
of an electric mixer until smooth. Gradually add sugar, beating until fluffy. Spread over top of cake.
