What you’ll need
125ml auzure Canola Oil
1 cup caster sugar
2 eggs
250ml sour cream
1 teaspoons vanilla essence
1 ⅔ cups The Healthy Baker Plain Flour
1 teaspoons bicarbonate of soda
225g ripe banana, mashed
4 teaspoons poppy seeds for decoration
Cream Cheese Icing
200g cream cheese, at room temperature
4 tablespoons butter, softened
1 cup icing sugar, sifted
1 lemon (zest and juice)
Preheat oven to 180C and grease and line a 20x30cm slice tin.
Beat the oil and sugar together until smooth, add the eggs, one at a time, beating well between each addition.
Stir in the sour cream and vanilla paste.
Sift the flour and bicarbonate of soda into the batter, add the poppy seeds and banana and stir until combined.
Transfer to the slice tin and bake for 20 minutes or until the slice is cooked through. Let cool completely.
For the cream cheese icing, combine all ingredients in the bowl of an electric mixer and beat until light and fluffy.
Spread over the banana slice and using the back of a spoon, smooth over completely.
Let cool in the fridge until the icing firms up then cut into slices.
