Banana Cake with Cream Cheese Icing
• Melted butter, to grease pan
• 125g butter, at room temperature
• 315g (1 1/2 cups) caster sugar
• 1 1/4 cups mashed overripe banana
(about 2 large bananas)
• 2 eggs
• 1 teaspoon vanilla extract
• 100mL buttermilk
• 225g (1 1/2 cups) self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 banana, extra, to decorate
• Fresh lemon juice, to brush
• 125g cream cheese, at room temperature
• 50g unsalted butter, at room temperature
• 230g (1 1/2 cups) icing sugar mixture
• 1 1/2 teaspoons buttermilk
1. Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with
melted butter to grease. Line the base and side of the pan with non-stick baking
paper.
2. With the dough blade installed, place the butter, sugar, mashed banana, eggs
and vanilla in the bowl of a food processor, and process for 2 minutes or until well
combined. Add the buttermilk and process until combined.
3. Add the flour and bicarbonate of soda, and process until just combined. Pour the
mixture into the cake pan. Shake the pan to settle the mixture. Bake in oven for 1
hour or until a skewer inserted into the centre comes out clean. Set aside in the pan
for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool
completely.
4. Meanwhile, to make the cream cheese frosting, use an electric beater to beat the
cream cheese and butter in a bowl until well combined. Add the icing sugar and beat
until well combined. Add the buttermilk and beat until the mixture is pale and creamy.
5. Place the cake on a serving plate. Spread the cream cheese frosting over the top of
the cake.
6. Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana
with lemon juice. Arrange the banana slices, lemon juice side up, around the edge of
the frosting to serve.
Ingredients
Cream Cheese Frosting
Method
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