2 1/2 cups self-raising flour, sifted
1 cup caster sugar
2 medium ripe bananas, mashed
3/4 cup milk
1/4 cup vegetable oil
125g unsalted butter, chopped, at room temperature
3/4 cup icing sugar
1 tablespoon lemon juice
1. Preheat oven to moderately slow, 160°C. Lightly grease a 14 x 21cm loaf pan and line with baking paper.
2. In a large bowl, using an electric mixer beat together all ingredients until smooth.
3. Pour mixture into prepared pan. Bake for 50-60 minutes or until golden and cooked when tested with a skewer. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
4. Lemon Frosting: Meanwhile, in a small bowl, using an electric mixer, beat butter and icing sugar together until light and fluffy. Beat in lemon juice. Spread frosting over cooled cake, slice and serve.