By Mal

Serving size: Serves 8
Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

An oldie but still a household favourite. Serve with a scoop of ice cream for dessert, or on its own for morning tea ... or a snack.

INGREDIENTS

1 1/2 cups self raising flour
1 cup raw sugar
1 tsp bi-carb soda
1 cup veg/canola oil
4 eggs lightly beaten
6 over-ripe bananas mashed

Icing:
1 tub cream cheese
juice of half a lemon
vanilla essence
icing sugar

METHOD

Pre-heat oven to 150 degrees. Sift flour and bi-carb soda into a large bowl, add sugar and stir.

Make a well in the centre of the dry ingredients and pour in the eggs, oil, and add the bananas. Stir until all is mixed thoroughly and the mixutre is smooth.

Pour mixture into a large cake tin that has been lined with baking paper. Bake for 1 hour and 20 minutes or until the cake has risen and the top of the cake is cracking. It should be golden brown and will spring back when pressed. Test with a skewer to make sure the ingredients are dry.

Icing:

When cream cheese is room temperature, use an electric mixer to whip cheese, add icing sugar, lemon and vanilla essence according to taste.