Easy Fabulous Banana Cake Recipe
Belinda Jeffrey touts this as “The Most Fabulous Banana Cake”. With a bunch of over-ripe bananas in the kitchen calling to me, how could I not try this contender for best banana cake recipe? I made the full decadent recipe, consisting of a moist fragrant banana cake, sandwiched with cream cheese frosting and topped with even more cream cheese frosting. If you are a sweet-tooth, this is the option for you. Warning: it might put you into a sugar coma. Otherwise the cake is indeed fabulous all by itself or with just a lick of cream cheese frosting on top.


Serves 8-12            Difficulty: Easy


·      23cm (9in) round Cake tin or 26cm (10 in) Ring tin

·      Stand mixer / electric mixer

·      Large mixing bowl

·      Rubber spatula

·      Oven thermometer

·      Kitchen scales

·      Kitchen timer



·      225g (8 oz) Plain Flour

·      3 teaspoons Baking Powder

·      ½ teaspoon Salt

·      ½ teaspoon Bicarbonate Soda

·      2-3 large ripe Bananas

·      350g (12 oz) Caster Sugar

·      2 large eggs

·      125g (4.4 oz) Unsalted Butter, softened to room temperature

·      100ml (3.5 fl oz) Buttermilk

·      1 ½ teaspoons Vanilla Extract

Cream cheese Frosting (optional)

Makes enough for a layer cake. Half to ice just the top only

·      250g (8.8 oz) Cream Cheese, softened to room temperature

·      125g (4.4 oz) Unsalted Butter, softened to room temperature

·      500g (17 oz) Icing Sugar Mixture

·      1 ½ teaspoons Vanilla Extract


  • Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Grease your cake tin with non-stick spray.
  • Add the flour, baking powder, salt and bicarbonate soda to a large bowl. Stir them together until they are mixed evenly.
  • Mash the bananas to a puree. Measure 1 cup (250g) of banana pulp and add to the bowl of an electric mixer. Add the caster sugar, vanilla extract and eggs. Beat together until the ingredients are evenly combined.
  • Chop the soft butter into small chunks. Add to the electric mixer bowl and beat together until all the butter is evenly incorporated. Stir in the buttermilk. Don’t worry if the batter looks weirdly curdled or split at this point.
  • Make a well in the middle of the dry ingredients. Pour in the wet ingredients and gently fold them together until only just combined. Pour the cake batter into the cake tin and smooth the top.
  • Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven. Baking time will vary depending on the cake tin you chose: the ring tin will bake faster so expect the cake to be done in 30-35 minutes. If you used a round cake tin expect 40-50 minutes. Whatever you do, don’t open the oven door until the cake is close to fully baked. This cake is very prone to sinking if you disturb it while it’s still quite wet.
  • The cake is ready when a skewer inserted into the middle comes out clean and the top springs back when lightly touched. Remove cake from the oven and let it cool in the tin for at least 10 minutes before turning it onto a wire rack to cool.
  • The cake is very sweet and fine to serve without frosting if you like.

Cake Assembly

  • This depends on your level of sweet-toothedness. Leave the cake without frosting if you don’t like things too sweet. Or, you can leave the cake as a single layer and add frosting to the top. Or for the full decadent sugar-fest experience, cut the cake in half horizontally and add frosting to the middle layer, sides and on top.
  • To make the frosting: add the softened butter, softened cream cheese and vanilla to the bowl of an electric mixer. Beat them together until smooth. Add in the sifted icing sugar and beat together until smooth.

Recipe adapted from Mix & Bake by Belinda Jeffery



  • This cake will keep refrigerated for up to 1 week
  • Don’t open the oven door while the cake is baking. It’s likely to collapse if the cake batter is still wet and developing its structure. If you peer through the oven door glass and the top centre looks glossy and wet, don’t touch the cake.
  • Try not to over-mix when you’re folding the wet and dry ingredients together otherwise the cake can get too rubbery.
  • The icing quantity makes more than enough to spread a layer in the middle of the cake and on top. Half the quantities if you just want a single-layer cake with frosting on top.
  • If you’re making the frosting on a hot day, you might need to place it in the fridge for 15 minutes to firm back up before using it to decorate the cake.

TheBookDepository.co.uk Mix & Bake (free worldwide shipping)

Amazon.co.uk Mix & Bake 

Fishpond.com.au Mix & Bake (new edition, Apr 2017) (free AU and NZ shipping)