Try this moist and tasty banana cake!
Preheat oven 160 degrees Celsius Fan Bake. Grease and line a 20cm round or square cake tin with non-stick baking paper.
Cream butter and sugar for approximately 10-12 minutes.
Sift plain flour together with baking powder in a large mixing bowl. Add new hemisphere™ Hemp Protein and set aside. Beat in eggs one at a time to the creamed butter and sugar, adding a little sifted flour to prevent the eggs from curdling. Combine mashed bananas and vanilla essence.
Dissolve baking soda in the milk and add to the wet mixture. Make a well in the flour mixture and gently fold in the wet banana mixture. Take care not to over mix.
Spoon the mixture into prepared cake tin and smooth the top with a spatula. Bake for 40 minutes or until a cake skewer inserted into the centre comes out clean.
Stand for 10 minutes before removing to cool completely on a wire rack. Ice when cold.
Serve with whipped cream or yoghurt.
Combine all ingredients in a small mixing bowl except the water. Pour boiling water over the butter to melt and mix with a bread and butter knife. Once spreadable, smooth over the top and sides of the cake. Sprinkle with new hemisphere™ Hemp Seed Hulled to decorate.