Poh’s Best Banana Cake in the World

Ingredients

• 125g unsalted butter, softened
• 1/2 cup (115g) brown sugar
• 1/2 cup (115g) caster sugar
• 1 tsp vanilla bean paste or extract
• 2 large eggs
• 1 1/2 cups (185g) sifted plain flour
• 2 1/4 tsp baking powder, sifted
• 1/2 tsp baking soda, sifted
• 1/4 tsp salt
• 1/4 cup (60ml) full cream milk
• 3 overripe bananas, mashed
• 50g salted butter, softened
• 1/2 cup (60g) icing sugar
• 2-3 tbsp lemon or lime juice
• 1/4 cup (35g) roasted hazelnuts, chopped

Method

1. Preheat oven to 160C. Line a 20cm round cake tin with baking paper.
2. With an electric beater, cream the butter, both sugars and vanilla until pale and fluffy. Add 1 egg at a time, mixing thoroughly each time. Add the flour, baking powder, baking soda and salt, and fold in with a spatula until fully incorporated. Add the milk and banana, and fold in gently.
3. Pour the batter into the prepared tin and bake on the middle shelf for about 35- 40 minutes, or until a skewer inserted int eh centre of the cake comes out clean. Allow to cool for 5-10 minutes before cutting.
4. Pour the batter into the prepared tin and bake on the middle shelf for about 35- 40 minutes, or until a skewer inserted int eh centre of the cake comes out clean. Allow to cool for 5-10 minutes before cutting.
5. To make the icing, blend the butter, sugar and lemon juice with an electric mixer until fluffy. Spread over the top in a thin layer and sprinkle with chopped hazelnuts.