Method 
Makes 1 x 20cm cake
Preparation Time: 20 minutes
Cooking Time: 1 hour
1. Cream butter and sugar until light and fluffy. Add vanilla and combine well.
2. Gradually beat in the eggs until well combined. Stir in banana and walnuts.
3. Fold in buttermilk, flour and bicarbonate of soda. Pour mixture into a buttered and paper lined 20cm round cake pan. Bake at 180°C for 1 hour or until cooked and golden. Stand for 10 minutes before removing from pan and transferring to a cake cooling rack. Cool completely.
4. Beat cream cheese and butter together until smooth. Gradually beat in sugar and lemon juice until thick and smooth. Refrigerate until required.
5. Using a large metal spatula, ice cake on sides and top. Sprinkle with coconut and serve.
Note:
Use over ripe bananas for a rich banana taste. This cake can be frozen un-iced for up to 1 month.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
