2-3tbsp Lemon juice, just until your ideal consistency is reached
Instructions
To make the cake:
Preheat the oven to 180C/356F. Grease and line a 20cm (7.8 inch) cake tin.
In a large mixing bowl, combine the flours, baking powder, baking soda and salt.
In a medium mixing bowl, combine the banana, sugar, milk and oil.
Whisk the wet ingredients into the dry, then add the vinegar and vanilla bean paste if you’re using it. Whisk again to combine.
Pour the batter into the lined cake tin and bake for 25-30 minutes or until golden brown and cooked through. If you like a JUST slightly unbaked banana cake, take it out now. Otherwise, cook the cake for an additional 5 or so minutes. Lightly tent the cake with foil if it is taking on too much colour.
Remove from the oven and allow to cool for 10 minutes before removing the cake from the tin and placing on a wire rack to cool completely before icing.
To make the icing:
Use hand beaters or a stand mixer to process the cream cheese and butter until smooth, combined and lump free. Add the icing sugar, turn the speed to medium high and beat the mixture until fluffy. Add the optional flavours to taste, beat to combine, then spread atop the cooled banana cake before serving.
Notes
See the body of the post for method to use frozen bananas
Room temperature cream cheese is so important for a smooth cream cheese icing. Allow it to come to temperature before use.
Use lactose free cream cheese (available at most Australian supermarkets) for a lactose free option. Use a plant based alternative for a vegan option.