Banana Cake with Cream Cheese Icing
A moist, tender banana cake crowned with thick, tangy cream cheese icing. It is a beloved tea-time staple across Queensland households.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •20 cm square cake tin
- •Electric hand mixer
- •Mixing bowls
- •Wire cooling rack
- •Silicone spatula
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 19 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 395 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced).
- 2
Grease and line a 20 cm square cake tin with baking paper.
- 3
Beat the softened butter, caster sugar, and brown sugar in a bowl until pale and fluffy.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Stir in the mashed bananas, vanilla extract, and soured milk until well combined.
- 6
Sift the plain flour and bicarbonate of soda over the wet mixture.
- 7
Fold gently with a spatula until the flour is just incorporated.
- 8
Pour the batter into the prepared tin and smooth the top evenly.
- 9
Bake for 40 to 45 minutes until a skewer inserted in the centre comes out clean.
- 10
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- 11
Beat the softened cream cheese, icing sugar, and lemon juice together until smooth.
- 12
Spread the icing over the cooled cake and slice into generous squares.
Chef's tips
Use bananas with heavily speckled or blackened skins for the sweetest flavour and softest crumb. Ensure the cake is completely cold before icing, otherwise the cream cheese icing will melt and slide off.
Ingredient substitutions
- full-cream milk mixed with lemon juice → equal amount of cultured buttermilk or sour cream
- plain flour and bicarbonate of soda → 225 g self-raising flour with 1/2 tsp bicarbonate of soda
Storage
Store in an airtight container in the refrigerator for up to 4 days, bringing to room temperature before serving.
Reheating
Serve at room temperature or un-iced slices can be warmed in a microwave for 10 seconds.
Common mistakes to avoid
- •Using under-ripe bananas, which makes the cake dry and dull in flavour.
- •Over-mixing the batter after adding the flour, resulting in a dense, rubbery cake.
- •Spreading the cream cheese icing while the cake is still warm from the oven.
Serving suggestions
Cooked Banana Cake with Cream Cheese Icing?
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