Thermomix Banana Cake

Thermomix Banana Cake with Cream Cheese Frosting is a fruity, moist and soft cake that is perfect for any occasion.

5 from 4 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 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

Ingredients:

Room temperature butter - it's very important that the butter is softened to room temperature before using (otherwise it will get stuck in the butterfly).
Buttermilk - if you can't buy buttermilk locally, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to every 1 cup of regular milk, allowing to sit for a few minutes and then using as buttermilk.
Icing sugar – there's a difference between Pure Icing Sugar and Icing Sugar Mixture. I recommend using pure icing sugar which doesn’t contain any cornflour, and holds firmer than icing sugar mixture.

Baking & Storing Tips:

Different brand of Thermal cooker - you can still follow this recipe and make any adjustments you may need, such as using the blunt blade if your machine doesn't have a reverse function.
Conventional oven - increase the fan-forced temperature in the recipe by between 10 and 20 degrees Celsius.
Cooking time - will vary depending on your oven. I recommend checking the cake after 45 minutes and then every 5-10 minutes afterwards until cooked through when tested with a skewer inserted into the middle. The skewer should come out clean.
Over-browning - if your cake is over-browning, place a sheet of foil loosely over the top of the banana cake and continue baking until cooked through.
Storing - you can keep this banana cake in an airtight container at room temperature for up to 5 days. Note: if you live in a warm climate and need to keep the cake in the fridge, allow it to come to room temperature before serving (it will dry out in the fridge, so bringing it to room temperature will allow the moistness to return).
Freezing - this cake can be frozen for up to 1 month. Allow to defrost at room temperature before consuming.