Recipe by Barefoot Beachcomber
Another great banana cake but with a blast of citrus; gives it an added zing! It is lower in fat than some and I quite often make it without the icing so it is not too sweet either. I often add something extra as well...often a handful of dried cranberries really sets it off. I usually bake it in a tube pan but that is my personal preference. This recipe originated in "Lighthearted Everyday Cooking" by Anne Lindsay.
Top Review by Gumboot Gourmet
This cake smells amazing while in the oven & tastes as good! I used 4 dead bananas in the cake which made it extra moist. For the icing I didn't have any yogurt in the house, so just used a bit of milk. I made it in a tube pan & drizzled the icing over top. It made a great cake for company.
- 1⁄4 cup soft margarine
- 3⁄4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 3)
- 1 teaspoon orange rind
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 cup buttermilk or 1⁄2 cup sour milk
- 1 1⁄2 cups icing sugar
- 2 tablespoons low-fat yogurt
- 1 teaspoon grated orange rind
- 1 teaspoon orange juice
Directions See How It's Made
- In bowl, cream margarine; add sugar and beat well.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla, bananas, and orange rind.
- Mix together flour, baking powder and baking soda; beat into egg mixture alternately with milk.
- Spray tube pan or 9 inch sqare pan with nonstick coating; spoon in batter.
- Bake in 350 oven for 40 minutes or until cake springs back when pressed in center.
- Let cool in pan for 10 minutes; remove from pan and let cool on rack.
- Orange Icing:.
- In small bowl, combine sugar, yogurt, orange rind and juice; mix until smooth.
- Spread over cake.
- Cut into wedges.