Tropical Banana Cake


  • 2 ripe bananas
  • ¼ pound butter
  • 1 teaspoon grated lemon rind
  • ½ pound castor sugar
  • ½ teaspoon vanilla essence
  • 2 eggs
  • ½ pound sifted plain flour
  • 1 level dessertspoon baking powder
  • ¾ teaspoon salt
  • 4 tablespoons milk

Banana Icing

  • 1 pound icing sugar
  • ½ teaspoon salt
  • ¼ pound butter
  • 1 ripe banana, mashed
  • 1-2 teaspoons rum


Combine butter, lemon rind, sugar and vanilla in a mixing bowl and beat until light and fluffy. Scrape sides with a rubber scraper and beat in eggs, one at a time, until thoroughly mixed.

Sift flour, baking powder and salt into a bowl. Peel bananas and mash to a pulp.

Add dry ingredients to egg mixture in 3 portions, alternately with banana pulp and milk. Beat after each addition until smooth. Pour into two 9-inch pans. Bake in a pre-heated oven (375°F. Mark 4) for 25 minutes. Cool and frost with icing.

To Make Icing

Beat the sugar, salt and butter until mixture is glossy and smooth. Add remaining ingredients and beat until well mixed. Use to frost cake layers.