This gorgeous banana cake makes the perfect birthday cake for any age!
- 60 g unsalted butter or monounsaturated spread
- ½ cup sugar
- 2 eggs
- 4 medium bananas, peeled and mashed with a fork
- 1 teaspoon vanilla essence
- 1 teaspoon bicarbonate of soda
- 1 tablespoon milk
- 1 cup self-raising flour
- ¼ cup wholemeal self-raising flour
- 75 g unsalted butter, at room temperature
- 1 cup icing sugar
- natural food colouring (see Cook’s tip)
- Preheat oven to 180°C/160°C fan-forced. Line the base and sides of a 20 cm round cake tin with baking paper or grease a shaped birthday cake tin (for example, a number 1).
- Beat the butter and sugar together until creamy. Add the eggs and combine. Add the mashed banana, and then beat until well combined.
- In a separate bowl combine the vanilla essence, bicarbonate of soda and milk, then add to the banana mixture and stir.
- Sift the flours and add to the banana mixture and mix until well combined.
- Spoon the cake batter into the pan and smooth the surface. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- To make the icing, whip the butter until pale, then add the icing sugar a little at a time, then continue to beat in the remaining icing sugar. Colour with desired food colouring and spread or pipe over the cooled cake. Decorate as desired (see Health tip).
Health tip: This cake is great without icing also. Butter icing is a special occasion treat, but holds its form better than some other kinds of icing.
If using sugar decorations, remove before serving to young children as they are a choking hazard.
Cook’s tip: This recipe can be doubled if a larger cake tin requires filling.
Natural food colouring is sold in major supermarkets in the cake decorating aisle.
Per serve: energy 568 kJ, protein 1.5 g, fat 3.2 g, saturated fat 3.2 g, cholesterol 25.6 mg, carbohydrate 21.3 g, fibre 0.8 g, sodium 94 mg, GI medium