To make the cake, preheat oven to 180 degrees C, or 160 degrees C if fan-forced. Grease a deep 24cm ring tin.
Beat butter and sugar together until pale and thick.
Add eggs one at a time, beating well between each addition.
Stir through the mashed banana, fold through the flour.
Spoon into prepared tin, bake for 45 minutes or until cake springs back.
To make the icing, beat butter and cream cheese together until smooth.
Fold in icing sugar and lemon zest, add lemon juice and stir until smooth and well combined.
Pour and/or spread over the cooled cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (890g)|
|Recipe Makes: 1|
|Calories from Fat: 2167 (65%)|
|Amt Per Serving||% DV|
|Total Fat 240.8g||321 %|
|Saturated Fat 130.9g||655 %|
|Monounsaturated Fat 62g|
|Polyunsanturated Fat 29.8g|
|Cholesterol 537.5mg||165 %|
|Sodium 1507.5mg||52 %|
|Potassium 1951.6mg||51 %|
|Total Carbohydrate 306.9g||90 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 293.5g|
|Protein 21.3g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3344
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