Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
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.
This is a lovely moist 'light' banana cake, I made it in the tube pan and iced using apricot yoghurt as thats all I had. Great recipe.
This is a wonderfully tasty cake. I've made it a few times in the past and it goes very well.