At the start of the week, I made this absolutely delicious banana cake.
It was a hit with the family and it was the result of two of my banana cake recipes joining forces.
It got eaten by my gang before I could whip the camera out for a quick photo to accompany this delicious banana cake recipe.
I woke early this morning and baked another, prior to my banana cake gorging children awoke.
When the pandemic took a foothold, bread was kneaded by home bakers that had never kneaded or bake bread before. Then Banana cake had its big moment on Instagram and Tic Toc and now that things are a little quieter, I play catch up and finally ‘bung’ one in the oven myself.
The joining of these two recipes is a wonderful thing.
This cake is truly delicious & very comforting.
It is a pleasure to be sharing it with you here..
With love & wishing you happy baking days always,
Nellie
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For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.
A really good banana cake
Equipment
- Electric beaters
- Loaf tin
- Oven
Ingredients
- 250 grams plain flour sifted
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- 125 grams unsalted butter softened
- 100 grams caster sugar
- 150 grams of brown sugar
- 3 ripe bananas mashed
- 60 ml buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 150 grams great quality dark chocolate cut into pieces
Cream cheese icing
- 115 g unsalted butter softened and cut into cubes
- 250 g 1 block full fat cream cheese, softened and cut into cubes
- 300 g icing mixture sifted
- ½ teaspoon of salt
Instructions
- Preheat the oven to 180°C
- Sift the flour, baking powder and baking soda, cinnamon and salt into a large bowl.
- Mix the butter, sugars, mashed banana, buttermilk, eggs, vanilla extract in another bowl. Add these to the dry ingredients and stir to combine, being careful not to over mix. Fold through the chocolate.
- Pour the batter into a non-stick, or lightly greased 19 x 11 cm loaf tin.
- Bake for approximately 1 hour or until a skewer comes out clean.
- Leave to cool in the tin for a little before turning out onto a wire rack to cool.
- To make the cream cheese icing, beat the butter on high speed until creamed. Add the cream cheese and beat on high speed until combined and smooth. Add the icing mixture and salt. Beat on low speed for 30 seconds and then increase the speed a little and beat for a further 1-2 minutes.
- Ice the cake and serve in thick slices.
Nutrition
