While we tend to make these and eat them anytime of year, they are the perfect summertime treat or dessert. My children love these and after you have made them you can freeze them. An easy dessert to pull out in time for unexpected company or extra kids.
Banana Cake with Orange Icing
Serves: 25 approx
1 lb. approx margarine or butter, softened
2 cups brown sugar, firmly packed
2 cups (5 large) overripe bananas, mashed
4 cups flour
1 Tbsp vanilla extract
3 1/3 cups icing sugar
2 1/4 tsp margarine or butter, softened
1/3 cup orange juice
Pre-heat oven to 325 degrees F. Grease two large square cake tins and line with baking paper. Beat the margarine and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mxing well after each addition. Stir in vanilla extract. Stir in half of the flour, then half of the mashed bananas. Repeat with remaining halves. Pour the mixture into prepared tins. Bake for 1 hour, 10 minutes. Rotate the pans halfway through the cooking time. Cake is baked when skewer inserted into the centre comes out clean. Stand in tin for 20 minutes, then turn out onto a wire rack. When cold, spread with icing.
To Make the Icing:
Melt the margarine in the microwave. Add icing sugar, using the orange juice to form a slightly runny paste. Pour over cold cakes, letting the icing run down sides. Decorate with chopped nuts if desired.
Tip – Can be cut into individual servings after they’ve been iced and can be frozen. Reheat in microwave. The icing kind of melts to form a glaze not dissimilar to a microwave pudding!