This cake is an absolute favourite of mine, and more so my fiances. He is banana cake mad! In a perfect world, I would always have freshly baked banana cake in the fridge just for him.
But this is not a perfect world.
I found this recipe on Taste.com.au, but have since tweaked it over the past couple of years to the point where I think I can safely call it mine? I’m not sure how the rules work with all that.
Let’s just pretend that its totally fine 😀
Of course, as with anything banana, the older and over-ripened the bananas are, the better it will be.
Banana Cake with Cream Cheese Icing
125g butter, softened
1 cup caster sugar
1 1/4 cups mashed banana (2-3 bananas)
1 tsp vanilla extract
1 1/2 cups self raising flour
(OPTIONAL – 3/4 cup slightly crushed pecans or walnuts)
Cream Cheese Icing
125g cream cheese, softened
50g butter, softened
2 1/2 – 3 cups icing sugar
1 1/2 tsp buttermilk
1. Preheat oven to 180°C/356°F.
Brush a round or square 20cm cake pan with melted butter to grease (or use whichever method you generally use – I use papertowel and a smidge of soft butter).
Line the base and side of pan with baking paper.
2. Put the butter, sugar, banana, eggs and vanilla into a bowl and using an electric beater/mixer or processor, process together for 2 minutes or until well combined.
Add the buttermilk and process until combined.
3. Add the flour and process until just combined. If you are adding nuts to the mixture, add them in now and with a spoon, give the mixture a gentle mix.
Pour the mixture into the prepared pan and shake slightly to settle.
Bake in oven for 40-45 minutes (or until a skewer/butter knife inserted into the centre comes out clean).
Let sit in pan until cooled, or for ten minutes before transferring to a wire rack to cool completely.
4. To make the cream cheese frosting, use an electric beater/mixer to beat the cream cheese and butter together in a bowl, till well combined.
Add the icing sugar and beat until well combined. Check the consistency of the mixture, it should be firm enough to not drip off your finger but soft enough to spread. Add more icing sugar if necessary.
Add the buttermilk and beat until the mixture is pale and creamy.
5. When cake is ready, place it on a serving plate to ice (or leave it in the pan like I do). Spread the cream cheese frosting all over the top of the cake.
Nutritional: Bananas are REALLY REALLY good for you. So are nuts. And milk.
Whilst it is baking, make sure you have a puppy break. Cause its REALLY HARD WORK watching Mummy cook..
– I like to moosh my banana up in my Kenwood super handy Tri-Blade mixer thingy. It gives you a really fluffy, aerated banana mixture and if you do it just for a few seconds, you still get chunks of banana. I over mooshed in this version. I also use this to break up the nuts, if I didn’t buy them pre-broken.
– Don’t over mix the mixture – I am partial to sometimes hand mixing the flour into the mixture just to make sure. Over mixing will result in a firmer cake which, whilst still nice, just wont be the same.
– Forgot to buy Buttermilk? Add a drop or two (depending on the amount of milk) of white vinegar to a 1/4 -1/2 cup of standard milk and mix and let sit for a few minutes until curdled. I think I’ve only EVER remember to buy buttermilk twice in my entire life pffffffft!
– If you want to get all fancy, slice up an additional banana to decorate the icing with.
Mmm. Took me a few goes to get this the way we liked it. The addition of nuts was at Eric’s request (I actually prefer it without but shhh) and I find walnuts to be the better match to banana. The cream cheese icing is what EVERY banana cake should be dressed with. Its the perfect flavour addition. Remember to always lick the beaters when making this icing, it would simply be wrong not to!
Already in effect! I’m open to other Banana Cake recipes, if anyone wants to send me theirs?