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Banana Cakes

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Method

Cake:

1. Preheat the oven to 180°C (350°F/Gas 4). Grease and line a square baking tin (20cm/8"). if you don#t have a square tin, get a tin close to that measurement.

2. In a large bowl, cream the sugar with the butter until you have a soft, fluffy mixture.Gradually beat the eggs into the mixture.

3. Sieve in the flour and baking powder into the mixture and gently fold them in. Now stir in your yoghurt/buttermilk and banana.

4. Put the cake mixture into your tin and smooth down with a palette knife. Bake for 35 minutes (until firm). Fan oven 150°C.

5. Cool the cake on a rack. Once totally cool, cut into squares.

Topping (Optional, but I would reccomend it!)

1. Dry fry the coconut under a low heat, continuously stirring. Caution: it is very easy to burn. And burnt coconut isn't nice, so try not to burn your topping!

2. Beat the cheese and icing sugar together to get a thick, creamy mixture. (Yes, it's tempting to eat your icing cheese but don't. It would make your cakes bare.)

3. Spread the cheese over the squares. Sprinkle the coconut on top.

4. Most importantly of all...

ENJOY!

Tips

- If you don't want the topping, whipped cream is also great.

- In step five, let the cake cool for a few minutes before placing on cooling rack.

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Ingredients

125g (4oz) Salted Butter
125g /4oz) Soft Light Brown Sugar
2 Eggs (beaten)
200g Self-raising Flour
1Teaspoon Baking Powder
420g (8 ½oz) Ripe Bananas (peeled and mashed) Warning: Banana peel weighs a suprising amount - weigh the bananas once peeled!
2 Tablespoons Buttermilk or Yoghurt
TOPPING
200g (7oz) Cream Cheese
60g (2oz) Icing Sugar
20g (0.7oz) Dessicated Coconut