Ingredients:
- 125g Butter (chopped)
- ½ cup Brown Sugar (firmly packed)
- 2 Eggs (lightly beaten)
- 1¼ cups mashed Banana
- 1½ cups Self-Raising Flour
- 1 teaspoon Bicarbonate of Soda
- 2 tbsp Milk
- 1/3 cup chopped Pecan Nuts
- Shredded Lemon Rind to decorate
Icing
- 75g packaged Cream Cheese
- 75g Butter, chopped
- ? cup Icing Sugar mixture
- ½ teaspoon grated Lemon Rind
Method:
- Grease a 14cm x 21cm loaf pan; line base and two long sides with baking paper, extending paper 2cm above edge of pan.
- Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined.
- Transfer mixture to a large bowl. Stir in banana, then sifted flour and soda, milk and nuts. Pour mixture into prepared pan.
- Cook in a moderate oven, 180°C, for about 1 hour, or until cooked when tested. Stand cake in pan for 5 minutes before turning onto a wire rack to cool.
- Icing. Beat cream cheese and butter in small bowl with an electric mixer until light and fluffy. Add icing sugar and rind; beat until smooth.
- Spread icing over top of cake; decorate with shredded lemon rind.