Banana Cake

Today, as the title implies, I made banana cake. Not just any banana cake, but a Food-Processor Banana Cake. What could be easier? Or taste better?

The recipe comes from Donna Hay's Off The Shelf cookbook:

Place 1 cup caster sugar, 1/4 cup brown sugar, 1 cup mashed banana, 125g melted butter, 3 eggs, 3/4 cup sour cream in a food processor, and process until smooth. Add 1 3/4 cups self-raising flour and process until combined. Spoon into a 25cm fluted ring tin, bake in a preheated 180 degree celsius oven for 40 min or until cooked.

I topped my cake with a simple lemon icing; 1 cup icing sugar, with enough lemon juice to make it the desired consistency, then poured over the cake so it dribbles down the sides.

ENJOY!