|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
Ingredients (serves 12)
Melted butter, to grease
125g butter, chopped
140g (2/3 cup, firmly packed) brown sugar
1 tsp vanilla essence
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