Kamis, 17 Maret 2011

Individual banana loaves


  • Butter, to grease
  • 1 1/4 cups (190g) self-raising flour
  • 1/2 cup (115g) caster sugar
  • 125g butter, melted, cooled
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 cup (150g) pure icing sugar

  1. Preheat oven to 180°C. Grease 8 x 1/2 cup (125ml) mini loaf pans. Combine the flour and sugar in a large bowl.
  2. Whisk the butter and eggs together. Add to the flour mixture with the banana and mix until well combined.
  3. Spoon the cake batter evenly among the greased pans. Use the back of a spoon to smooth the surface. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely.
  4. Once cooled completely, mix the icing sugar with enough water to make an icing thin enough to pour. Drizzle the icing over the cakes and set aside to set.


  • Storage: These cakes will keep in an airtight container for 4-5 days.

    Makes: 8

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