Banana Cake

 Banana Cake with Vanilla Frosting

Banana Cake with Elderflower Cream Cheese Icing

There are times in all our lives when the only respectable thing to do is make a banana cake.  This one is moist, rich, spicy and delectable when still warm.  Extra lovely with the addition of rich Elderflower Cream Cheese icing...

300ml Greek yoghurt
½ cup brown sugar
2 tablespoons treacle or golden syrup – mixed with equal part hot water
3 eggs
3 bananas (sliced)
½ cup sultanas (soaked in juice of 1 orange, plus zest)
3 tablespoons olive oil
1 teaspoon vanilla extract
1 cup rolled oats
2 ½ cups self raising flour
½ cup walnuts
1 teaspoon baking soda
1 teaspoon Cinnamon
Freshly grated nutmeg

It's great to make up a batch of your favourite mixed spices such as: ground cloves, cardamom and ground ginger (to taste) mixed together, reserve 2 teaspoons to sprinkle on the top of the cake.

Pre-heat oven to 200°C

In a large bowl, mix together the sugar, oil, golden syrup, eggs, yoghurt and vanilla.

Whisk together well, adding in bananas and sultanas and mixing until well combined and shiny.

Combine together with all other dry ingredients, adding a little warm water if mix is too dry – it should be a fairly soft batter.  Add spices to taste.

Bake in a moderately hot oven in either a loaf tin or a high sided ring tin.

Serve while still warm with a dollop of Greek yoghurt with reserved spices sprinkled on top.

Elderflower Cream Cheese Icing is an indulgence, but worth it!

250g soft cream cheese (low fat is fine), 3 tablespoons icing sugar, a trickle of elderflower cordial (or just vanilla essence if you prefer) and whisk until smooth.  Pour over the cake and allow it to ooze over the edges - yum!  Top with a few threads of lemon and a dusting of nutmeg.

Excellent cold the next day and as a lunchbox snack.