I hate bananas but something miraculous happen to them when you use them in cakes. I don’t know if this is just me, but the bananas that I otherwise hate, taste SO good in cakes.
If you are that person too, you know what to do with all those bananas in your kitchen. Get them out, mash them and make this yummy flavourful banana cake out of them.
To be honest, the cake tastes fantastic just like that but a generous layer of cream-cheese frosting takes it to an all new level!
This banana cake is moist and full of flavour. If you want to add a little crunch to your cake, feel free to throw in some crushed walnuts into your cake batter just before pouring it into the tin. You can drizzle the cake with some caramel sauce or simply decorate them with walnuts like I did.
- 2 ripe bananas, mashed
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ¾ cup oil
- 2 cups sugar
- 3 eggs
- 1 + ½ cup milk
- 8 ounce cream cheese, softened
- ½ cup butter, softened
- 3 cups icing sugar, sifted
- Pre-heat your oven to 180C. Butter a cake tin and dust with flour.
- In a medium bowl, whisk together flour and baking powder
- In a large bowl, beat sugar and oil until the mixture becomes pale yellow.
- Add eggs, one at a time and beat well after each edition.
- Fold in flour mixture, alternating with milk.
- Beat in the mashed bananas.
- Pour the batter into the prepared cake tin and bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Let it cool completely
- For the frosting, cream butter and cream cheese until light and fluffy.
- Add icing sugar, one cup at a time, mixing well after each edition.
- Cover the cooled banana cake with the frosting using an off-set spatula and decorate with walnuts.