Banana cake is a classic morning or afternoon tea treat, and this one’s made even yummier with the addition of a cream cheese frosting. It’s super moist thanks to the extra time in the freezer and can remain fresh in the fridge for up to three days.
Ingredients
- 1 1/2 cups mashed bananas
- 2 tsp lemon juice
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk
For frosting
- 1/2 cup butter, softened
- 1 package cream cheese
- 1 tsp vanilla
- 3 1/2 cups icing sugar
- Chopped walnuts
Method
- Preheat oven to 135C. Grease and flour a 15 cup cake pan. Add mashed banana and lemon juice to a small bowl and mix. Set aside. In a larger bowl, mix flour, baking soda and salt. Set aside. In the largest bowl, add butter and sugar and beat until soft peaks form. Add eggs one at a time and beat in. Add in vanilla.
- Add the flour mixture to the sugar mixture. Beat in the butter milk. Mix until combined. Stir in the banana mixture. Pour batter into a prepared pan. Bake for 60-70 minutes or until skewer comes out clean when inserted. Remove from oven and transfer directly to freezer to cool for 45 minutes to moisten cake.
- Meanwhile, beat butter and cream cheese in bowl until smooth. Spread generously on cooled cake. Serve topped with walnuts.