Banana Cake With Cream Cheese Frosting
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 slices
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Calories
668 kcal
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Cuisine
International
Banana Cake With Cream Cheese Frosting
Description
This Banana Cake begins with creaming butter and sugar, then blending in eggs, vanilla, lemon juice, ripe mashed bananas, and full-fat yogurt for moisture. Dry ingredients including flour, baking powder, baking soda, and salt are sifted and gently folded to avoid overmixing, resulting in a tender crumb. The batter is divided between two greased 8-inch round pans and baked until a skewer comes out clean.
The cream cheese frosting is prepared separately by beating softened butter and cream cheese, then adding powdered sugar, vanilla, and lemon zest for aroma and brightness. Chilling the frosting before application helps it become thicker and easier to spread. The lemon elements in both cake and frosting add a light citrus background that complements the dense banana flavor.
The cake is suitable for serving as a dessert or for special occasions, and can also be made in cupcake form. Its density and richness pair well with tea or coffee. Both cake and frosted versions store well in the refrigerator and freeze neatly for longer keeping.
Making the frosting ahead of time allows it to firm up. Adding extra powdered sugar can thicken the frosting if desired. The recipe also mentions the option of adding natural yellow food coloring to the frosting. Cupcakes can be baked by adjusting baking time.
Ingredients
Cream cheese frosting
- 110 grams butter ½ cup, softened at room temperature
- 225 grams cream cheese 8 oz
- 240 grams powdered sugar 2 cups (see notes, also called icing sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
Banana cake
- 110 grams butter ½ cup, softened
- 200 grams sugar 1 cup
- 2 medium egg
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 210 grams all-purpose flour 1¾ cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon salt
- 300 grams bananas 1 cup, very ripe, mashed
- 140 grams yogurt ½ cup, full fat
Instructions
To make the frosting
- In a medium bowl beat 110 grams butter with 225 grams cream cheese till fully combined. Add 240 grams icing/powdered sugar*, 1 teaspoon vanilla, 1 teaspoon lemon zest and beat for around two minutes till fluffy and creamy. Cover and keep in the fridge till ready to use.
To make the cake
- Preheat the oven to 180°C/160°C fan/350°F, grease two round 20 cm or 8 inch cake pans and set aside.
- In a large bowl beat 110 grams softened butter with 200 grams sugar for around 2 minutes till smooth and creamy. Add 2 medium eggs, 1 teaspoon vanilla, 1 teaspoon lemon juice and beat till fully blended. Stir in 300 grams very ripe bananas, mashed and 140 grams full fat yogurt then set aside.
- Sift in 210 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and ¼ teaspoon salt into the butter mixture and stir gently till just combined, taking care not to over mix.
- Divide the mixture into two greased pans and bake for 25-30 minutes, or till a skewer inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and allow to cool for 10 minutes before running a knife round the edges before turning them out.
Assemble the cake
- Place one of the cakes on a plate or cake stand and spread a layer of frosting over the top. Place the second cake over the top and cover the top and sides with the remaining frosting.
Notes
- Prepare the cream cheese frosting first and refrigerate until ready to spread; chilling helps it thicken.
- Add additional powdered sugar (about 50g) to thicken the frosting if a firmer texture is preferred.
- Wrap cooled baked cakes tightly for up to 4 days in the fridge or freeze for up to 3 months; thaw completely before frosting.
- To make cupcakes, bake at the same temperature for about 18-20 minutes, checking with a toothpick for doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 668kcal | 33% |
| Carbohydrates | 86g | 29% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 501mg | 21% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 61g | 122% |
| Vitamin A | 1166IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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