Banana Cake With Orange Icing |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. In bowl, cream margarine; add sugar and beat well.
2. Add eggs one at a time, beating well after each addition.
3. Beat in vanilla, bananas, and orange rind.
4. Mix together flour, baking powder and baking soda; beat into egg mixture alternately with milk.
5. Spray tube pan or 9 inch sqare pan with nonstick coating; spoon in batter.
6. Bake in 350 oven for 40 minutes or until cake springs back when pressed in center.
7. Let cool in pan for 10 minutes; remove from pan and let cool on rack.
8. Orange Icing:.
9. In small bowl, combine sugar, yogurt, orange rind and juice; mix until smooth.
10. Spread over cake.
11. Cut into wedges.
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