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Banana cake with cream cheese icing
Banana cake with cream cheese icing
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent banana cake topped with creamy cream cheese frosting - a crowd-pleasing favorite!
Ingredients:
  • Melted butter, to grease
  • 2 eggs, at room temperature
  • 125ml (1/2 cup) buttermilk
  • 100ml extra light olive oil
  • 4.40 gm vanilla essence
  • 2 ripe bananas, mashed
  • 60g (1/3 cup, lightly packed) brown sugar
  • 70g (1/3 cup) caster sugar
  • 190g (1 1/4 cups) self-raising flour
  • 40g (1/4 cup) plain flour
  • 200g cream cheese, at room temperature, chopped
  • 1 tsp finely grated lemon rind
  • 125g (3/4 cup) pure icing sugar, sifted
  • 5.30 gm fresh lemon juice
  • 10.40 gm shredded coconut, toasted
Instructions:
  • Preheat your oven to 180°C. Grease a 6cm-deep, 11 x 21cm loaf pan by brushing it with melted butter.
  • In a medium bowl, vigorously whisk together eggs, buttermilk, oil, and vanilla essence until fully incorporated. Mix in the banana, then add brown sugar and caster sugar, stirring until evenly combined.
  • Gently blend the flour into the egg mixture and mix well. Transfer the batter into the pan. Bake in the oven for 40-45 minutes or until a skewer comes out clean when inserted into the center. Let it sit in the pan for 20 minutes before transferring to a wire rack to cool completely, covering with foil if needed during baking to avoid overbrowning.
  • In a mixing bowl, cream together the cream cheese and lemon zest using an electric beater until smooth. Slowly incorporate the powdered sugar until fully combined. Gently fold in the lemon juice.
  • Enhance the cake with a generous layer of icing and a delightful sprinkling of coconut before serving.

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