This is a proper banana cake – not banana bread – it is a buttery sponge with a banana flavour. Top with a maple syrup cream cheese frosting and you will have the ultimate banana cake.
The cake will keep for four days in the fridge, serve at room temperature.
Makes 1 double layer cake|Baking time 25-30 minutes at 180 C
Utensils required: Electric whisk|Measuring cups & spoons & scale|2x 20 cm round cake tin
Banana sponge
180 grams unsalted butter
1 cup (220 grams) castor sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup (125 mls) whole milk
2 medium overripe bananas – mashed
2 cups (300 grams) self-raising flour
- Preheat oven to 180 C
- Greese and line the base of two 20 cm round cake tins
- Cream butter and sugar until fluffy
- Add eggs one at a time and beat on medium speed after each addition, then add vanilla and mix until combined
- Mix milk and mashed banana together and fold in alternatively with flour until just combined
- Divide evenly between cake tins and bake for 25-30 minutes or until a cake tester comes out clean
- Cool for 5 minutes in the tin before turning out to cool completely on a wire rack
Maple syrup cream cheese frosting
360 grams full-fat cream cheese
120 mls double cream
6 tablespoons (90 mls) pure maple syrup
1/3 cup (70 grams) soft light brown sugar *
- Beat all ingredients together until thick and refrigerate for 30 minutes before using
* Make sure you break up the sugar and remove any hard lumps – process in a food processor if necessary. The sugar dissolves and gives the frosting a nice caramel colour and taste.