Banana Cake with Cream Cheese Frosting

This easy banana cake is hands down the BEST I've ever eaten - it's moist, soft and slathered with incredibly decadent cream cheese frosting.

5 from 20 votes

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Course: Dessert

Cuisine: cakes

Prep Time: 15

Cook Time: 45

Cool Time: 15

Total Time: 1 15

Servings: serves

Calories: 636kcal

Cost: $10

Preheat oven to 175 degrees celsius (fan-forced). Grease a round 23cm cake tin.
Mash the bananas with a fork and set aside.
Sift the plain flour, baking powder, bi-carbonate soda, cinnamon and salt together. Set aside.
Place the room temperature butter into a large bowl. Add the raw sugar and brown sugar. Use hand-held beaters or a stand mixer to beat on high speed for 4-5 minute or until pale, smooth and creamy.
Add the eggs, vanilla extract and bananas and beat on medium speed until combined.
Alternate adding the dry ingredients with the buttermilk and continue mixing on low until only just combined (it's fine for the mixture to be a little lumpy).
Pour the cake mixture into the prepared tin and bake for 45-50 minutes (see notes). The cake is ready when a skewer inserted into the middle comes out clean.
Remove the cake from the oven and leave in the baking tin for 15 minutes. Turn onto a wire rack to cool completely.
To make the cream cheese frosting, beat the room temperature cream cheese and butter on high speed until smooth, pale and creamy (approximately 3 minutes).
Add the sifted icing sugar and vanilla and mix on low speed, slowing increasing to high speed for 3 minutes. If the frosting is too thick, add up to a tablespoon of milk and beat through.
Spread the frosting over the cooled cake. Store in an airtight container in the fridge up to 3 days.

Preheat oven to 170 degrees celsius (fan-forced). Grease a round 23cm cake tin.
Place the plain flour, baking powder, bi-carbonate soda, cinnamon and salt into the Thermomix bowl. Sift by mixing for 5 seconds, Speed 10. Set aside in a separate bowl.
Place the bananas into the Thermomix bowl and mix for 5 seconds, Speed 4.
Insert the butterfly. Add the room temperature butter and mix for 1 minute, Speed 3.
Add the raw sugar and brown sugar and mix for 2 minutes, Speed 3.
With the blades turning, add the eggs (one at a time through the MC hole) and vanilla extract and mix for 30 seconds, Speed 2. Remove the butterfly.
With the blades turning on Speed 3, alternate adding the dry ingredients with the buttermilk and continue mixing until only just combined (it's fine for the mixture to be a little lumpy). Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 5.
Pour the cake mixture into the prepared tin and bake for 45-50 minutes (see notes). The cake is ready when a skewer inserted into the middle comes out clean.
Remove the cake from the oven and leave in the baking tin for 15 minutes. Turn onto a wire rack to cool completely.
To make the cream cheese frosting, add all of the frosting ingredients to a clean Thermomix bowl and mix for 30 seconds, Speed 5. Scrape down the sides and repeat for a further 5 seconds or until smooth.

RECIPE NOTES & TIPS

Use very ripe bananas for the best taste.
If you don't have buttermilk, add a little vinegar or lemon juice to regular milk and leave for 5 minutes.
Bring ingredients to room temp before starting.
Don’t overmix – this keeps the cake light.
The cake is ready when a skewer comes out clean.
Too thick frosting? Add a little milk.
Store in fridge up to 3 days.
Freeze slices (unfrosted or frosted) up to 3 months.