Try this Banana Vanilla Cake recipe, or contribute your own.
Suggest a better descriptionBanana Cake
Preheat your oven to 180C / 350F.
Grease and line the base and sides of two 20cm cake tins with baking paper.
Place the butter in a bowl of a freestanding mixer with paddle attachment. Beat butter until smooth; followed by the sugar. Continue to beat on medium speed until light and fluffy.
Add the vanilla, spices, lemon zest and eggs one at a time until combined.
Next, add in the bananas and beat until combined.
Remove from the mixer and using a spatula, fold through the flour, bi carb soda and yoghurt.
Divide the cake batter between the two cake tins. Smooth the mixture with a spatula creating a slight dip in the centre. This will prevent the cake from rising too much in the centre when baking.
Bake for 20-25 minutes.
Remove the cakes from the oven and set aside to cool for 10 minutes.
Remove cakes from the tins and place onto a cake rack to cool completely. Cakes can be cooled quickly in the refrigerator or freezer.
Frosting
Place butter in a bowl of a freestanding mixer with paddle attachment and beat until smooth.
Add the cream cheese and continue beating until smooth.
Gradually add icing sugar, vanilla and salt and continue beating until smooth and fluffy.
Set aside until ready to assemble the cake.
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To Assemble
Ensure the cakes are completely cold before frosting. This will prevent any frosting disasters.
Place one of the cakes onto a serving plate and add half of the frosting to the top. Gently smooth with a spatula or back of a spoon.
Arrange the sliced banana to cover over the frosting. Add another spoonful of frosting on top so the bananas are in the centre. This will help secure the top layer to the bottom cake layer.
Add the remaining frosting to the top of the cake. Using a long spatula, smooth the frosting around the sides of the cake and the top until smooth.
Decorate the top of the cake with flowers and foliage or some lemon zest. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2081g) | ||
Recipe Makes: 1 | ||
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Calories: 6734 | ||
Calories from Fat: 4023 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 447g | 596 % | |
Saturated Fat 263.5g | 1318 % | |
Monounsaturated Fat 113.5g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 1329mg | 409 % | |
Sodium 7580.7mg | 261 % | |
Potassium 2424.8mg | 64 % | |
Total Carbohydrate 603.6g | 178 % | |
Dietary Fiber 10.4g | 41 % | |
Sugars, other 593.2g | ||
Protein 98.5g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6734
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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