If you've got week old bananas lying around your kitchen, don't throw them away! Those black and  blue fruit are perfect for this classic banana cake. This buttery, light and fruity cake can be altered for anyone's personal tastes. Serve it warm with spices, ricotta and honey in winter, or with cream cheese frosting and lemon in spring! This mixture can also be used for muffins or cupcakes - just add choc-chips or nuts for crunch!

Recipe taken from 'Best Recipes from The Weekly'[/caption]

Prep time: 15-20 minutes

Cook Time: 30-40 minutes

Ingredients - Cake

• 125g butter
• ¾ cup castor sugar
• 2 eggs
• 2 very ripe bananas
• 1 teaspoon vanilla
• ¾ cup self-raising flour
• ¾ cup plain flour
• 1 teaspoon bicarbonate of soda

Add-Ins/Extras

• 250g bag choc-chips (dark, milk or white)
• ½  cup of chopped walnuts
• ½  cup of chopped pecans
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Ingredients - Cream Cheese Frosting

• 60g packaged cream cheese
• 30g butter
• 1 teaspoon lemon rind
• 1 ½ cups of icing sugar

Directions - Cake

1. Cream butter and sugar until light and fluffy
2. Add eggs one at a time, beating well after each one
3. Mash bananas in a bowl with a fork or masher
4. Add mashed bananas and vanilla, beat on low speed until combined
5. Add in any extras (e.g. choc-chips, walnuts, pecans etc.)
6. Sift in flours and soda (as well as any spices - I added some nutmeg and cinnamon) and beat until well combined
7. Spread mixture into greased and floured tin
8. Bake in moderate oven (190°C-200°C) for 30-40 minutes or until cooked when tested
9. Let cool for a few minutes on a wire rack

Directions - Cream Cheese Frosting

1. Mix cream cheese, butter and lemon rind until smooth
2. Gradually mix in sifted icing sugar

For added decoration, I crushed some pecans and sprinkled them on top of the cake, however you can use anything you like to add some extra flavour, including cinnamon sugar, shaved chocolate or any other nuts!

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