Thursday, 10 September 2015

Banana cake with coffee cream

Bananas are plentiful at the moment and I have a bench full that are getting very ripe, very quickly. This recipe is very moist and quite different to my banana bread recipe which is much more dense.  I am not a coffee drinker but I think a milk coffee icing goes perfectly with this cake.


Banana cake with coffee cream

  • 125g butter, softened
  • 1 cup caster sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 large bananas (mashed)
  • 1 tsp bicarbonate of soda
  • 1 3/4 cups self-raising flour
Coffee cream
  • 1 tsp instant coffee granules
  • 1 1/2 Tbspn boiling water
  • 2 cups icing sugar, sifted
  • 1 Tbspn butter, softened
  • 1/4 cup toasted coconut (optional)

1. Preheat oven to 180 degrees C.  Grease a 20cm round cake tin.

2. In a small bowl, beat butter and sugar with an electric mixer until light and fluffy.

3. Add eggs and beat well.

4. Add milk and bananas and beat until combined.

5. Sift in bi-carb and flour and fold through.

6. Pour into cake tin and bake for 40 - 45 mins or until cooked through.  If cake is browning too quickly, cover with a sheet of baking paper to prevent the top from burning.

7. Remove from oven and leave in tin for 5 mins.  Turn out onto wire rack to cool.


8.  Dissolve coffee in boiling water.  Add to a small bowl with icing sugar and butter.  Beat until smooth.  Spread over cake and top with toasted coconut.

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