Banana Bread Cake with Buttercream
Print recipe
| Serves | 12 slices |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Freezable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween |
| Region | British |
| By author | Karen Burns-Booth |
A Banana Bread style cake, which is lighter than the usual banana bread, and is topped and sandwiched together with luscious buttercream. The cakes can be frozen after baking, and cooling and before icing - defrost before adding buttercream.
Ingredients
Banana bread cake
- 225g self-raising flour
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 75g of unsalted butter, softened
- 175g of soft light brown sugar
- 2 free-range eggs, beaten (medium)
- 450g bananas, black or very ripe, peeled and mashed (weight after peeling)
- 100g of walnuts or pecans, roughly chopped
Buttercream icing
- 100g softened butter
- 1 teaspoon vanilla extract
- 200g icing sugar, sieved
Decoration
- 12 walnut or pecan halves
Note
A Banana Bread style cake, which is lighter than the usual banana bread, and is topped and sandwiched together with luscious buttercream. The cakes can be frozen after baking, and cooling and before icing - defrost before adding buttercream.
Directions
| Step 1 | Preheat the oven to 180°C/gas mark 4. Grease and line 2 x 18cm (7”) round cake tins with butter and baking paper. |
| Step 2 | Mix together the flour, bicarbonate of soda and salt in a large mixing bowl. |
| Step 3 | Cream the butter and sugar together until pale and fluffy, then add the beaten eggs and flour mixture alternately, mixing well between each addition. |
| Step 4 | Stir in the mashed bananas and chopped walnuts (or pecans), and mix well. |
| Step 5 | Spoon the mixture into the prepared cake tins and bake in preheated oven for 1 hour, or until well risen and dark golden brown. |
| Step 6 | Take the cakes out of the oven and invert them on to wire cooling racks, allow them to cool completely before icing with the buttercream. |
| Step 7 | Make the Buttercream: Place all the ingredients for the buttercream into a large bowl and beat together until light and fluffy. (I use a hand held whisk for ease and speed) |
| Step 8 | Sandwich the two cakes together with half of the buttercream; spread the remaining buttercream over the top of the cake and then decorate with the walnut (or pecan) halves. |
