Name: Buttermilk banana cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 100.00 ml butter soft, or margarine; 250.00 ml white sugar; 2.00 eggs whisked; 125.00 ml Buttermilk; 100.00 ml milk fresh; 500.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml salt; 5.00 ml Bicarbonate of soda; 5.00 ml vanilla essence; 250.00 ml bananas puréed; 45.00 ml icing sugar; 250.00 g cottage cheese smooth; 1.00 Food colouring yellow; 2.00 bananas sliced; lemon juice

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Ingredients (16)

CAKE

100.00 ml	butter — soft, or margarine
250.00 ml	white sugar
2.00	eggs — whisked
125.00 ml	Buttermilk
100.00 ml	milk — fresh
500.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
5.00 ml	Bicarbonate of soda
5.00 ml	vanilla — essence
250.00 ml	bananas — puréed

ICING

45.00 ml	icing sugar
250.00 g	cottage cheese — smooth
1.00	Food colouring — yellow
2.00	bananas — sliced
	lemon juice

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease two 19 cm loose-bottomed cake tins with butter or spray with non-stick spray. Cream the butter and sugar together until light and fluffy. Add the buttermilk and fresh milk and mix. Sift the cake flour, baking powder, salt and bicarbonate of soda together and gradually add to the butter mixture. Mix well. Add the vanilla essence and banana purée and mix well, but do not overmix.
Turn the batter into the two prepared tins and bake for 30-40 minutes or until a testing skewer comes out clean when inserted into the centre of the cakes. Cool slightly in the tin before turning our onto a wire rack to cool completely.
Mix the icing sugar and cottage cheese and add the food colouring. Spread half the icing on one cake layer and over with the remaining cake layer. Cover the cake with the remaining icing. Sprinkle the banana slices with lemon juice and pile on top of the cake.
Makes a medium-sized cake.