This seems to be our family's stand by for using up over-ripe bananas. In fact I suspect that some bananas get left to go bad just so that I have to make this :) The original recipe for the cake comes from Donna Hay Modern Classics 2. The cream cheese frosting is my own addition, and a rework on an old classic. The inclusion of vanilla makes this extra special and irresistible.Banana Cake with Cream Cheese Frosting
For the Cake
- 125 g unsalted butter, softened
- 1 cup caster sugar
- ¼ cup brown sugar
- 3 eggs
- 2 cups plain (all-purpose) flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ cup sour cream
- 1 cup roughly mashed banana
- 60 g Cream cheese, softened
- 30 g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup icing sugar
- 1-2 teaspoon lemon juice
- lemon zest
For the Cake
Preheat the oven to 180°C (350°F). Place the butter, caster sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture. Add the cinnamon, sour cream and banana and stir to combine. Spoon the mixture into a greased 26cm (10 in) fluted ring tin. Bake for 40 minutes or until cooked when tested with a skewer. Cool on a wire rack.
For the Frosting
In a small bowl of an electric mixer, beat the butter and cream cheese until smooth and well combined. Add the vanilla. Gradually add the icing sugar, beating well between additions. Add enough lemon juice to bring the mixture to a smooth, but firm consistency.
Spread generously over the cooled cake, sprinkle with lemon zest and just try to resist!
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