Banana Cake

Homemade cakes – love baking them, love eating them! My guilty pleasure. I always try to involve some fruit, so I feel a little bit less guilty about the pleasure (don’t know if banana counts though…). It is also the one and only way to get my hubby to eat some fruit – put it in a cake and he’ll eat it!

One of my favorite things about this cake is the smell when it bakes. It is simply indescribable and you just have to try it to experience it!

The frosting is for those who don’t count calories…

U need (for 1 standard round cake)

The cake:

2 eggs

200 grams of dark muscovado sugar (or fine brown sugar)

4 bananas

2 teaspoons of baking soda

¼ teaspoon of salt

130 ml of vegetable oil

240 grams of flour (sifted)

The frosting:

75 grams of soft butter

200 grams of powdered sugar

150 grams of cream cheese

the juice of 1 lemon

How to make it

Preheat the oven to 140°C.

Grease a cake form (I used one of Ø 26 cm) with butter.

Beat the eggs with the sugar until fluffy. Crush 2 banana’s with a fork and stir them in. 

Add the baking soda, salt and oil and continue mixing with a mixer, on low speed, until all the ingredients are combined. Add the sifted flour and mix everything on a higher speed until smooth. Chop one banana up into small cubes and stir them into the cake batter. 

Pour the batter into the cake form and bake for about an hour, give or take 15 minutes (check if the cake is dry on the inside by sticking a toothpick in it – if the toothpick is dry when you take it out, the cake is done, if not, leave it in for longer and check every 5 minutes using a new toothpick every time).

Let the cake cool down completely.

Meanwhile, make the frosting. Mix the butter with the caster sugar until smooth, add the lemon juice and the cream cheese at the end. Use the mixer to obtain a smooth en velvety texture. Put it away in the fridge for a while.

Once the cake has completely cooled down, you can decorate it with the frosting. Slice up the last banana and use it for decoration just before serving.