Let me start off by saying this. I love banana cake and banana bread. Who doesn’t? It’s delicious. So when I had a few VERY ripe bananas sitting on my kitchen counter, I knew exactly what to do with them. I searched Pinterest for a tasty and easy looking recipe and came across this one. I had all of the ingredients on hand so I went for it. The result? Super moist and tasty banana cake. It came out better than my banana bread ever has. I will definitely be making this one again! I’m just not sure how I feel about the lemon icing. I think I would make a basic vanilla buttercream or cream cheese frosting to go with it next time. Fun fact, turns out the creator of this recipe is a well known chef in New Zealand. That’s pretty cool. You never know where Pinterest will lead you! So bake it or leave it? BAKE IT!
Here’s where I found the recipe: http://www.annabel-langbein.com/recipes/banana-cake/255/
Servings: 8 (that’s for a large slice)
Prep Time: 15 minute
Cook Time: 50-60 minutes (mine took about 70-75 minutes)
250 g butter, softened (about 18 Tbsp)
1 1/2 Cups sugar
2 tsp natural vanilla essence (pure vanilla extract)
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
1/2 Cup hot milk
3 Cups flour
2 tsp baking powder
50 g butter, softened (about 3 1/2 Tbsp)
3 Tbs lemon juice
3 Cups icing sugar (powdered sugar)
Preheat oven to 170 celsius or 338-350 Fahrenheit (I did 338 degrees F, so cooking time was longer). Line a 23 cm round cake tin (about 9″) with baking paper or prepare cupcake tins (I used an 8″ spring form pan and I skipped the paper step and just buttered my pan).
Beat butter and sugar until creamy. Beat in eggs and vanilla, then the mashed bananas. Dissolve the baking soda in hot milk over the stove and add to the mixture. Sift the flour and baking soda over the mixture and fold in.
Spoon the mixture into the prepared pan or tins and smooth the top. Bake until a skewer inserted into the center comes out clean and the top is springy to the touch.
One large cake will take about 50-60 minutes, allow 45-55 minutes for 4 medium cakes and about 20 minutes for cupcake-sized cakes. (As you can see in the picture above, I like to place my spring form pan on a cookie sheet so it’s easier to take out of the oven)
Cool in tin and frost when cool. Store in a sealed container in a cool place for 2-3 days or wrap non-frosted cake and freeze. (Tip for covering the cake: put a mixing bowl upside down over the cake. That’s what I did so as not to disturb the frosting)
To make the icing, beat together butter, lemon juice, sugar, and 1/2 Tbsp hot water until creamy (I didn’t use the water).
Nutrition Facts (Per Serving):
*Courtesy of MyFitnessPal recipe calculator (nutrition varies based on serving size)