One of my very favourite cakes in the world is a banana cake with cream cheese frosting. It probably helps that we always have heaps of ripe bananas in the fruit bowl (we're a bit obsessed with bananas at our house)! Anyway, this banana cake is so simple. It takes no time at all to whip up and because it's made from fruit it's totally healthy (right!?). Just joking! But it is delicious, so it's ok.
Oh and talking about delicious... that cream cheese frosting!!! I must say that by the time the frosting gets put on top of the cake, it's seriously missing a few spoonfuls (ok a few may be an understatement). If you can restrain yourself from eating the cream cheese frosting straight from the TM bowl, then you deserve a medal. Clearly I'm not ever going to get that medal.
Luckily, you'll end up with enough frosting to cover the entire top of the cake generously, or alternatively enough for a light covering of the top and sides. Sometimes I like to cut my banana cake in half and use half of the frosting as a middle layer - delicious!!
Thermomix Banana Cake with Cream Cheese Frosting
- 1 x 20cm round cake tin
- 200 grams bananas ripe
- 150 grams caster sugar
- 150 grams butter at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 240 grams self raising flour
- ½ teaspoon bi-carb soda
- 30 grams milk
Cream Cheese Frosting
- 250 grams cream cheese , softened
- 180 grams butter , softened
- 330 grams pure icing sugar
- 1 teaspoon vanilla extract
- Preheat oven to 170 degrees celsius (fan-forced).
- Grease and line the base and sides of a 20cm cake tin with baking paper and set aside.
- Place the softened butter and caster sugar into the TM bowl and mix on Speed 3 for 30 seconds. Scraped down the sides of the bowl and mix for a further 15 seconds, speed 4.
- Add the eggs, banana, vanilla extract and milk and mix for 10 seconds, speed 5.
- Add the self-raising flour and bi-carb soda and mix for 10 seconds, speed 4.
- Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until completely combined.
- Pour the mixture into the prepared tin and bake in the oven for 45 - 50 minutes or until golden on top and a skewer inserted into the middle comes out clean.
- If the cake is over-browning, place foil over the top and continue to cook.
- Leave in the tin for 15 minutes before turning out onto a wire rack to cool completely.
- When the cake has cooled completely, place the cream cheese, softened butter, pure icing sugar and vanilla extract into the TM bowl and mix on Speed 5 for 15 seconds.
- Scrape down the sides of the bowl and mix on Speed 5 for a further 5-10 seconds.
- Spread the frosting over the top of the cake (or cut the cake in half and use half of the frosting for the middle and half for the top.
- You will need 200 grams of bananas for this recipe. Please don't be tempted to add more as it will change the texture of the cake.
- The browner the bananas the better! Brown bananas help to give this cake its sweetness.
- The baking time specified is for a 20cm round cake tin. You can use a different size/shape tin for your cake however please adjust the cooking time accordingly.
- It is important to let the cake completely cool before icing with the cream cheese frosting, otherwise the frosting will melt and slide off if the cake is still warm.
- It is important to use pure icing sugar for this recipe as this will help the frosting to hold its shape.
- Although we encourage you to top this cake with cream cheese frosting, you can also top it with a simple plain icing.
- This cake can be frozen (plain) for up to two months.