This is my Mother's famous banana cake.
125g softened butter, 3/4 cup castor sugar, 2 eggs, 1 teaspoon vanilla essence, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon bicarb, one and a half bananas, 150-170ml milk.
Place the butter and castor sugar in a bowl with an electric beater. Whisk together until light and fluffy. Add one egg at a time mixing well. Sift the flour. Mash the bananas. Add the flour, bananas, baking powder, vanilla essence and bicarb to the mixture. With the beater on add the milk slowly until you have a soft cake batter. Divide the mixture between two greased 20cm baking tins. Bake at 180deg celsius for 25 to 30 minutes. When done turn out onto a wire rack to cool. When completely coolled ice the two cakes together with butter icing by whisking together 100g butter, 2 cups icing sugar, 2 teaspoons vanilla essence and a little milk. Whisk together until light and fluffy. Decorate with roasted almonds or pecans.