Dessert

You'll go bananas for our classic banana cake with cream cheese frosting

Name: Banana cake recipe
Yield: 8
Ingredients: 150g unsalted butter, softened; 110g white sugar; 170g brown sugar; 2 large eggs, at room temperature; 380g banana; 250ml buttermilk; 2 tsp vanilla extract; 375g plain flour; 1/2 tsp each of fine salt, bicarb soda and freshly grated nutmeg; 1 tsp each of baking powder and ground cinnamon; 125g unsalted butter, softened; 125g cream cheese, softened; 240g icing sugar; 1 tsp vanilla extract

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by delicious. team

delicious. team

Oct 31, 2023

You'll go bananas for this super simple banana cake with cream cheese frosting.

150g unsalted butter, softened
1/2 cup (110g) white sugar
3/4 cup (170g) brown sugar
2 large eggs, at room temperature
1 1/2 cups (380g) mashed ripe bananas (you’ll need about 4 large)
1 cup (250ml) buttermilk
2 tsp vanilla extract
2 1/2 cups (375g) plain flour
1/2 tsp each of fine salt, bicarb soda and freshly grated nutmeg
1 tsp each of baking powder and ground cinnamon

Cream cheese frosting

125g unsalted butter, softened
125g cream cheese, softened
2 cups (240g) pure icing sugar, sifted
1 tsp vanilla extract

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 20cm round springform cake pan and line with baking paper.
2.

Place butter and both sugars together in a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, scraping down the side of the bowl occasionally, or until pale and fluffy. Beat in eggs, one at a time, until well combined. Beat in banana, buttermilk and vanilla until just combined. Sift all remaining ingredients into a medium bowl, then add to butter mixture in bowl and beat on low speed for 30 seconds, scraping down side of bowl once, until just combined (do not over-beat or your cake will become too tough).
3.

Spoon batter into prepared pan and level surface. Bake for 1 hour 20 minutes or until golden and cooked when a skewer inserted at the centre comes out clean. Cool in pan for 5 minutes, then transfer cake to a wire rack to cool completely.
4.

For the cream cheese frosting, place butter in a stand mixer fitted with the paddle attachment. Beat on high speed for 2 minutes, scraping down side of bowl occasionally, until pale and fluffy. Add cream cheese and beat on medium-high speed until well combined. Add half the icing sugar and vanilla. Beat on medium speed until smooth and combined, then add remaining icing sugar and beat until well combined.
5.

Spread the cream cheese frosting over top of the cooled cake, with a slight spreading over the side. Serve.