Dessert Banana & Lemon Cake

Ingredients

3 ripe bananas mashed

1/2 C Coconut sugar

2 Eggs

1 1/2 C Self-raising flour

1 tsp Baking soda

1/2 C Fresh lemon juice

1/2 C Olive oil

Method

Beat the eggs and sugar together, then add the olive oil, lemon juice, and mashed banana. Put the dry ingredients into a bowl and mix. Cook in a small, tall-lined cake tin for height. I use a 140cm round tin that is 100cm deep. Makes eight standard-sized pieces. Cook at 180°C for 50 minutes, or until the centre is cooked through. Cool on a rack, once cold, cut in half, and remove the top. Let it cool completely before applying the icing centre.

Lemon buttercream:

50 unsalted butter - softened

2 tsp Vanilla extract

1/8 C lemon Juice

1 C Icing Sugar 

OR - a healthier version - Dairy-free, refined sugar-free

1 C Coconut yoghurt

2 tsp Maple Syrup

3 Tbsp Lemon rind

Spread the mixture over the middle, then set the top back on. Next, spread the mixture on top and decorate with dried or fresh lemon or orange rind, as desired.  What I love to do is put the lemon butter in the middle and the Coconut yoghurt version on top, but be careful not to put too much in the middle, otherwise it will flow everywhere!

Enjoy xx