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Foodporn Friday: Banana Cake with Cream Cheese Frosting

Between DH and the kids we go through a lot of bananas and I seldom have any ripe enough left for baking so when I saw there were a few still available on the weekend I grabbed them. Usually I make banana bread with some pecans or sunflower seeds and I felt like trying something different.

This is what I ended up with – inspired by Annabel Langbein’s banana cake recipe – I made a banana cake in two cake tins, sliced them in half and sandwiched with a rich cream cheese frosting. Excuse the dreadful iPhone pic!

Layered Banana Cake with Cream Cheese Frosting

  • 250g butter, softened
  • 1½ cups sugar
  • 4 eggs
  • 2 tsp natural vanilla essence
  • 4 very ripe bananas, peeled and mashed
  • 2 tsp baking soda
  • ½ cup hot milk
  • 3 cups flour
  • 2 tsp baking powder

Cream Cheese Frosting:

  • 2 packages cream cheese, softened
  • 5 tbsp butter, softened
  • 2 – 3 cups icing sugar

Preheat oven to 180°c and grease 2 round cake tins.

Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas. Dissolve baking soda in hot milk and add to mixture. Sift over flour and baking powder and fold in.

Spoon mixture into prepared tins and smooth top. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch (40-60 minutes). Cool in tin before slicing each cake in half horizontally. Ice each layer with cream cheese frosting and stack. Store in a sealed container in a cool place for 2-3 days or wrap un-iced cake and freeze.

Cream Cheese Frosting:

Beat together butter, cream cheese and icing sugar until creamy.


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