Banana Lounge Cakes Recipe

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Photo: Banana lounge cakes recipe
Photography by Ian Wallace

Need ideas for a kids’ party? The Lebanese Recipes Kitchen invites you to try Banana lounge cakes Recipe. Enjoy a stunning collection of kids party food any kid would be impressed by.

These charming banana cakes are oven-fresh bites and perfect party food fare!

Preparation Time 25 minutes
Cooking Time 25 minutes
Makes 12

Ingredients (serves 12)

Melted butter, to grease
125g butter, chopped
140g (2/3 cup, firmly packed) brown sugar
1 tsp 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 tbs boiling water
12 Mike & Jack Strawberry Flavoured X-treme Sour Straps
12 Allen’s Chicos or jelly babies
12 cocktail umbrellas, to decorate


Preheat panggangan 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.

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.

Add the combined flour, coconut and milk to the banana mixture and stir until well combined.

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.

Sift the icing sugar into a bowl. Add the extra butter. Pour in the boiling water and stir until the mixture is smooth.

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.


Make it ahead: Prepare to the end of step 4 up to 1 day ahead. Store in an airtight container. Continue from step 5 up to 4 hours ahead. Store in an airtight container. Make your cakes slope like banana lounges by resting 1 long side of the loaf pan tray against the side wall of the panggangan to tilt the pan slightly. This will make your cakes higher on one side.

Good Taste – January 2009, Page 84
Recipe by Tracy Rutherford

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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