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Banana lounge cakes
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delightful banana cupcakes, ideal for any celebration!
Ingredients:
  • Melted butter, to grease
  • 125g butter, chopped
  • 140g (2/3 cup, firmly packed) brown sugar
  • 4.40 gm vanilla essence
  • 2 eggs
  • 2 large ripe bananas, peeled, mashed
  • 150g (1 cup) self-raising flour, sifted
  • 40g (1/4 cup) plain flour, sifted
  • 65g (3/4 cup) desiccated coconut
  • 80ml (1/3 cup) milk
  • 230g (1 1/2 cups) icing sugar mixture
  • 30g butter, extra, at room temperature
  • 40.00 gm boiling water
  • 12 Mike & Jack Strawberry Flavoured X-treme Sour Straps
  • 12 Chicos or jelly babies
Instructions:
  • Preheat your oven to 180°C. Grease 12 mini loaf pans with melted butter and line each with non-stick baking paper, ensuring the paper overhangs on the 2 long sides.
  • Cream together the butter, sugar, and vanilla using an electric beater until light and creamy. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the banana until just combined.
  • Stir together the flour, coconut, and milk with the banana mixture until fully incorporated.
  • Transfer mixture evenly into pans and level the tops. Bake for 20-25 minutes until cakes bounce back when touched. Let them rest in the pans for 5 minutes, then release onto a wire rack to cool completely.
  • Sift icing sugar into a bowl and add extra butter. Pour boiling water, then stir until smooth.
  • Frost the cakes, then trim the sour straps to size. Cut small slits at each end to resemble towels. Place the straps on top of the cakes and top each with a Chico or jelly baby. Finish by adding an umbrella to each cake for serving.

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