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How to make Banana lounge cakes

Yield = 12
Prep time: 0:25
Cook time: 0:25
Total time: 0:50

Ingredients

  • Melted butter, to grease
  • 125g butter, chopped
  • 140g (2/3 cup, firmly packed) brown sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 2 large ripe bananas, peeled, mashed
  • 150g (1 cup) self-raising flour, sifted
  • 40g (1/4 cup) plain flour, sifted
  • 65g (3/4 cup) desiccated coconut
  • 80ml (1/3 cup) milk
  • 230g (1 1/2 cups) icing sugar mixture
  • 30g butter, extra, at room temperature
  • 2 tablespoons boiling water
  • 12 Mike & Jack Strawberry Flavoured X-treme Sour Straps
  • 12 Allen's Chicos or jelly babies

Method

  • Step 1 Preheat oven to 180°C. Brush 12 mini loaf pans with melted butter to grease. Line each pan with non-stick baking paper, allowing the 2 long sides to overhang.
  • Step 2 Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the banana. Beat until just combined.
  • Step 3 Add the combined flour, coconut and milk to the banana mixture and stir until well combined.
  • Step 4 Divide mixture evenly among prepared pans and smooth the surfaces. Bake for 20-25 minutes or until the cakes spring back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
  • Step 5 Sift the icing sugar into a bowl. Add the extra butter. Pour in the boiling water and stir until the mixture is smooth.
  • Step 6 Spread the icing over the cakes. Cut the sour straps to fit and use scissors to cut small slits at each end to make towels. Arrange on top of the cakes and top with a Chico or jelly baby. Insert an umbrella at the top of each cake to serve.