Moist Banana Cake Recipe With Cream Cheese Frosting

Banana cake with cream cheese frosting

30m prep
1h cook
8 servings

Recipe may contain gluten, milk, soy, egg and wheat.

Use up over-ripe bananas to create a crowd-pleasing afternoon-tea cake.

Michelle Southan & Gemma Purcell

15 Ingredients
6 Method Steps

15 Ingredients

Melted butter, to grease
125g butter, at room temperature
315g (1 1/2 cups) caster sugar
1 1/4 cups mashed overripe banana (about 2 large bananas)
2 eggs
1 tsp vanilla extract
100ml buttermilk
225g (1 1/2 cups) self-raising flour
1/2 tsp Coles Bicarbonate Soda
1 banana, extra, to decorate
Fresh lemon juice, to brush
Cream cheese frosting
125g cream cheese, at room temperature
50g unsalted butter, at room temperature
230g (1 1/2 cups) icing sugar mixture
1 1/2 tsp buttermilk
Select all ingredients

6 Method Steps

Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter (Melted butter, to grease) to grease. Line the base and side of the pan with non-stick baking paper.
Place the butter (125g butter, at room temperature) , sugar (315g (1 1/2 cups) caster sugar) , banana (1 1/4 cups mashed overripe banana (about 2 large bananas)) , eggs (2 eggs) and vanilla (1 tsp vanilla extract) in the bowl of a food processor, and process for 2 minutes or until well combined. Add the buttermilk (100ml buttermilk) and process until combined.
Add the flour (225g (1 1/2 cups) self-raising flour) and bicarbonate of soda (1/2 tsp Coles Bicarbonate Soda) , and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture. Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
Meanwhile, to make the cream cheese (125g cream cheese, at room temperature) frosting, use an electric beater to beat the cream cheese and butter (50g unsalted butter, at room temperature) in a bowl until well combined. Add the icing sugar (230g (1 1/2 cups) icing sugar mixture) and beat until well combined. Add the buttermilk (1 1/2 tsp buttermilk) and beat until the mixture is pale and creamy.
Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
Peel and thinly slice the extra banana (1 banana, extra, to decorate) . Lightly brush 1 side of each slice of banana with lemon juice (Fresh lemon juice, to brush) . Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.

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Recipe Notes

Freezing tip: At the end of step 3, wrap the cake in two layers of plastic wrap, then in foil. Label, date and freeze for up to four months. Thaw overnight at room temperature. Continue from step 4.