Growing up, whenever we had extra and overripe bananas my mom would make this cake for us. It was a favourite! I loved the combination of banana and the lemon icing. For the best results, use three very ripe bananas. I don't know the original source for the recipe. My mom would have these little pieces of paper that looked like tracing paper with recipes typed up on them.
Naseeba if you are reading this...I made this cake for Eid when you were away for Hajj...that is how behind I am on my posts...Lol...
Banana Cake with Lemon Icing
1/2 cup unsalted butter, softened
1 cup sugar
2-3 very ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
3/4 cup milk with 1 tbsp vinegar mixed in
Line a 9"x13" pan (or two 8"pans) with parchment paper. Spray with baking spray.
Preheat oven to 350 F.
In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter, sugar, eggs and bananas.
Stir baking soda into the milk and vinegar mixture. When it begins to foam, add to the banana mixture.
Transfer batter to prepared pan.
Bake for about 30 minutes or until a toothpick inserted comes out clean. Let cool for 5-10 minutes in pan. Transfer to cooling rack and allow to cool completely. Once cooled, top with lemon icing (recipe below).
1 cup icing sugar
1 tbsp milk
approx. 1 tbsp lemon juice
Sift icing sugar into bowl. Add milk and mix in. Add the lemon juice a bit at a time until you get the desired consistency.