Easy Banana Cake with Cream Cheese Frosting
Serves: 6 to 8
An Easy Banana Cake recipe which uses yoghurt to make it light and moist, and topped with a generous layer of Cream Cheese Frosting. Perfect for using overripe or frozen bananas.
Ingredients
For the cake
- 200 g (1 ½ cups) plain flour, (all-purpose flour)
- 50 g (½ cup) cornflour, (US: cornstarch)
- ½ teaspoon fine salt
- 10 g (2 teaspoons) baking powder
- 125 g (1 stick plus 1 tablespoon) unsalted butter
- 300 g (1 ½ cups) caster sugar , (superfine sugar)
- 2 teaspoons vanilla extract
- 3 eggs
- 3 ripe bananas
- 1 teaspoon lemon juice
- 250 g (8 oz) natural yoghurt
For the frosting
- 250 g (2 ¼ stick) unsalted butter, softened
- 250 g (1 cup) cream cheese, softened
- 2 teaspoons vanilla extract
- 600 g (5 cups) icing sugar, (powdered sugar)
- 1-2 teaspoons lime juice
- pecans, chopped, for decorating
Instructions
For the cake
- Preheat the oven to 180℃/350°F (without fan).
- Line a 23cm/9 inch springform cake pan with baking paper and grease the sides with butter.
- Measure the flour, cornflour, salt and baking powder into a bowl.
- Cream the butter, sugar and vanilla extract together in the bowl of a stand mixer until it is pale and fluffy.
- Beat in the eggs, one at a time, alternating with a tablespoon of the dry ingredients.
- Gently add the rest of the dry ingredients.
- In a separate bowl, mash the bananas with the lemon juice.
- Add the yoghurt to the bananas and mix to combine everything together.
- Add the banana mixture to the batter and stir through to combine.
- Pour the batter into the prepared cake pan.
- Bake for about 50 minutes, or until a skewer inserted in the middle comes out clean.
- Leave the cake in the tin on a wire rack for about 10 minutes before carefully removing the cake and leaving it on the wire rack to cool completely.
For the frosting
- Beat together the butter, cream cheese and vanilla extract until it is smooth.
- Add the icing sugar (powdered sugar) and beat until you have a thick and smooth consistency.
- Add 1-2 teaspoons of the lime juice, or to taste.
- If the frosting is too soft, put it in the fridge for 10 minutes or so until it has firmed up a bit.
- Spread the icing over the cake and decorate with chopped pecans.
Kitchen Notes
- FREEZER TIPS
Frozen bananas work well in this recipe. I like to freeze ripe bananas by breaking them into small pieces and placing them into a ziplock freezer bag. Once defrosted, discard any excess water. - SIZE OF BANANAS
As bananas vary in size, you may need to adjust the baking time depending on how small or large your bananas are. Larger bananas will make the batter more moist, which means you may need to bake the cake for a few minutes longer. - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.