- 1 1/2 cups sugar
- 250g butter
- 3 eggs
- 2 cups flour
- 1/2 teaspoon baking powder
- 1 large banana, mashed
- 1/2 cup (125ml) Baileys Irish Creme liqueur
- 125g white chocolate, chopped to about 1.5 cm
Preheat oven to 180 C, grease and line a 22cm cake tin.
In a mixing bowl beat the butter and sugar until pale and creamy.
Add eggs one at a time, beating well after each addition.
Beat in banana and Baileys and then mix in combined sifted flour and baking powder and lastly fold in the white chocolate.
Spoon the batter into prepared cake tin and bake for 1 hour or until cake tests cooked.
Allow to cool in the tin for 10 minutes before turning out onto a wire cake rack to cool completely.
When cold ice with cream cheese icing.
Beat 250g cream cheese with 25g of softened butter until smooth. Mix in 1 tablespoon of lemon juice and enough icing sugar to make a smooth icing, approximately 1 1/4 cups.