How to make
Preheat the oven to 360°F (180°C) while you prepare the cake mix and oil or line an oblong cake tin with baking paper.
Using an electric mixer, beat the softened butter and sugar, until a white and creamy mixture is obtained. Add the eggs one at a time, by beating well after each. Add 4 cups of chopped bananas, which are made into a puree, along with the sifted flour - stir the mixture, until it becomes homogenous. Finally, add the vanilla extract and the baking soda dissolved in the milk.
Pour the mixture into the prepared baking dish and smooth the top with the rounded part of the spoon. Bake the sponge cake in preheated oven for about 25-30 minutes, or until a wooden toothpick is inserted and it comes out clean.
Remove the banana cake from the oven, leave it for 5 minutes in the baking pan, then turn it over onto a wire rack to cool completely.
For the glaze, you can use regular sugar glaze, but the original recipe for this banana cake is with cream cheese and butter glaze.
Beat these two ingredients using a mixer, until the mixture is smooth and creamy. Gradually add the sifted powdered sugar in portions and beat well after each addition. Add the mashed banana (cut 2 pieces of the banana, not too big - the idea is just to add a banana flavor and aroma to the glaze).
Spread the glaze over the cooled banana cake.
This cake can be stored in an airtight container for up to three days.
