Icing on the (Banana) cake to the perfect weekend
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Delicious moist banana cake with creamcheese frosting
for the cake
  • 125 g butter, softened
  • ¾ cup brown sugar, firmly packed
  • 2 eggs
  • 1 ½ cups self raising flour
  • 1 tsp mixed spice
  • ½ tsp bicarb soda
  • ¼ cup milk
  • 1 cup mashed overripe bananas (2 big bananas and don’t overmash)
  • ½ cup sour cream (make sure you take this out of fridge before you use it so its not cluggy)
for the frosting
  • 50g butter
  • 125g cream cheese
  • 230g icing sugar
  • 1 tablespoon milk
  1. Preheat oven 180c fan forced
  2. Grease and line loaf tin (do not put cake mix in just a greased tin – must be lined)
  3. Beat butter and sugar
  4. Add eggs one at a time beating well
  5. Add all ingredients except banana
  6. When well mixed then add banana and mix a bit more
  7. Bake 50 for minutes
  8. Sit in loaf tin for 5 mins before taking out of tin to cool on a wire rack
for the frosting
  1. beat butter and cream cheese until smooth
  2. Add the milk and slowly add the icing sugar a little at a time, beating until all incorporated
This cake also freezes for 3 months. Just remember...the more ripe the banana, the lighter the cake. Coat your mashed banana in flour before adding it to the mixture to stop it sinking to the bottom of the cake. For a cakier texture and a less wet cake, cook the cake for an extra 10 mins. if doing so, put some foil on top to stop overbrowning. Cook the cake in the middle of the oven to prevent cake deflating when it comes out of the oven.
Recipe by Art of Baking at http://www.artofbaking.net/icing-on-the-banana-cake-to-the-perfect-weekend/