Recipe

Banana Cake Recipe

	Donata52 / All my dishes 1 year, 2 months ago This is an all-time favourite. A little bit fancier than the everyday banana cake. Goes down a treat with everyone. Prep:20m Cook:40m Servings:10	Donata52
	cake banana

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Ingredients

1 ½ cups plain flour

3 teaspoons baking powder

¾ tsp salt

½ tsp bicarbonate of soda

1 cup banana puree (about 2-3 very large ripe bananas)

1 2/3 cups castor sugar

2 eggs

125g unsalted butter, in small chunks, at room temperature

100ml buttermilk

1 ½ tsp vanilla essence

ICING:

125gms cream cheese, at room temperature

60gms unsalted butter, at room temperature

250gms icing sugar, sifted

1 ½ tsp vanilla essence

Directions

Preheat oven to 180oC. Butter and flour a deep 26cm round cake tin.

Put the flour, baking powder, salt and bicarb soda in a food processor and process them to combine. Tip the mixture out into a bowl.

Mash the bananas and measure out 1 cup of banana pulp. Scrape this into the processor and puree it until it’s smooth. Add the sugar and eggs, and blend everything together for a minute. Add the butter and blend it for a minute more, until the mixture is thick and creamy. Now add the buttermilk and vanilla, and mix.

Add the reserved flour mixture and again mix it until just combined. Scoop the batter into the prepared tin and smooth it out evenly. Bake it for 35 minutes, or until a fine skewer inserted in the middle comes out clean.

When the cake is ready, leave it to cool in the tin on a rack for about 10 minutes. Gently loosen it around the edges and invert it onto the rack to cool.

For the Icing: Blend together the cream cheese and butter in a food processor. Add the icing sugar and vanilla and process it until it’s smooth.

When the cake is cool, split it into 2 layers by carefully cutting around the middle. Spread some icing on the bottom layer, then sandwich the 2 halves back together again. Spread a thick layer of icing all over the cake and smooth is as best you can with a long palette knife.

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