Those black bananas lurking in the fruit bowl are perfect for this recipe.......if you love banana cake, you'll love this recipe even more, because some banana cake recipes can be on the heavy side.
Experimenting with recipes and seeing how the Thermomix performs with various cooking and baking tasks is really interesting, I appreciate it may be the opposite for some and all a bit of a yawn but we all have our own little quirks in life! As I've previously documented I'm in no way connected with Vorwerk and if the machine can't perform certain tasks then I'll let you know!
I haven't used the whisk attachment very much and was curious to see how we got on - I've received a few emails from readers asking how the whisk performs, no worries here the whisk performs really well, providing you remove the measuring cup from the top of the jug to allow air inside. To date I haven't experimented whipping up egg whites but I'll let you all know if it's a success or fail.
I'm still getting used to speeds and times and the rule of less is more has to be remembered otherwise everything will be pureed or mashed up to within an inch of it's life. I still have a love/hate relationship with washing up the jug, yes it will go in the dishwasher but it's easier to wash by hand.
Thermomix instructions are in italics
You will need: oblong baking tin approximately 30cm x 20cm greased and lined
200g soft brown sugar
300g banana, mashed
2 tsp bicarbonate soda
¼ tsp salt
130ml vegetable oil
240g plain flour
45g banana chopped
30g unsalted butter
225g icing sugar
100g cream cheese at room temperature
½ lemon, freshly squeezed
1. Preheat the oven to 170ºC/fan 150ºC.
2. Whisk the eggs and sugar together until pale and fluffy using an electric whisk to make life easier.
Place the whisk onto the blade, remove the MC/Speed 3/10 minutes.
3. Add the mashed banana, bicarbonate of soda, salt and oil mix using a low speed until well combined. Sift the flour into the mixture, increase the speed gradually and keep mixing until no trace of flour remains. Fold in the chopped banana and pour the cake batter into the tin.
Add the mashed banana, bicarbonate of soda, salt and oil, Whisk 10 seconds/Speed 1. Add the flour and whisk 10 Seconds/Speed 3. Add the chopped banana 10 Seconds/Speed 3.
4. Bake for approximately 30-45 minutes depending on your oven, or until a skewer poked into the centre comes out nice and clean. Cool for 20 minutes before turning out onto a wire cooling rack.
5. For the icing: beat the butter and gradually add the icing sugar, cream together until pale - this may be easier using a wooden spoon. Now taking an electric hand whisk, add the cream cheese and lemon juice, keep on whisking until light and fluffy.
Add the butter, icing sugar, cream cheese and lemon juice to the jug TM 20 Secs/Speed 5, scrape down and mix for another 20 Secs/Speed 5.
6. When the cake has cooled spread over a generous layer of cream cheese icing. Leave to set then cut into bars. Can be frozen in bars and defrosts really well too.
Can easily be made by hand and all you need is a bowl, wooden spoon and a sturdy whisk!