SHE HAS CRAVINGS

MOIST BANANA CAKE

I love my banana cake perfectly moist, not overly sweet, and topped with cream cheese frosting. This recipe was crafted to be quick and easy – no cake mixer needed because who has the time and energy to clean it after? This is one you’ll go bananas over like I did when I made it for my 31st birthday!

INGREDIENTS:

Wet Ingredients:

  • 6 over-riped & medium-large sized bananas (use more if you’re using small bananas)
  • 75g butter (at room temperature)
  • 1/2 cup oil
  • 1/4 cup castor sugar
  • 1/2 cup soft brown sugar
  • 1/2 cup milk (full cream/low fat/oat milk work best)
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup of chopped walnuts

Dry Ingredients (Sift them all together):

  • 1 and 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch of salt
  • 1/2 tsp cinnamon powder (you can add more)

Cream Cheese Frosting:

  • 250g cream cheese
  • 1/2 cup icing sugar
  • 1 tsp vanilla essence
  • 75g butter (at room temperature)
  • 1 tbsp of green lime juice (you can use lemon but I prefer lime)

HOW TO MAKE IT:

  1. Preheat your oven to 180 degrees and grease a 6 inch round cake pan.
  2. In a large bowl, mash your bananas and add in all of the wet ingredients. Mix the batter until well combined.
  3. Add in your sifted dry ingredients and gently fold the dry ingredients in – do not over mix.
  4. Pour your banana cake batter in your cake pan and bake for 40 minutes or until a toothpick comes out clean.
  5. Make your cream cheese frosting by mixing together all the ingredients until well combined.
  6. Frost your baked banana cake with the cream cheese frosting before serving. I like to start frosting when the cake is at a lukewarm temperature so I get to enjoy a warm banana cake but you can wait until your cake is fully cooled.

Watch the video HERE.