Banana Cake with Chocolate Buttercream

Banana cake is a classic that is perfect for Mother’s Day celebrations, afternoon tea or lunchboxes. The chocolate buttercream is a wonderfully rich and creamy topping. Adding a beautiful touch like dried rose petals or rosebuds will make this simple cake fancy enough for any occasion. If you’re short on time, we also love a simple chocolate icing. We’ve given a recipe for that below also.

Prep time: 15 minutes | Cook time: 55 minutes | Serves: 10

Banana Cake

  • 3 ripe bananas

  • 3 Otaika Valley Free Range Eggs

  • ½ cup oil

  • ½ cup plain yoghurt

  • 1 cup sugar

  • 1 teaspoon vanilla essence

  • 1 teaspoon ground cinnamon

  • 2 cups self-raising flour

  • 1 teaspoon baking soda

Icing

For this recipe, there’s two options for icing. A rich and creamy buttercream which takes a little longer and a quick and easy chocolate icing

Chocolate Buttercream

  • 200g butter, room temperature

  • 2 ¾ cups icing sugar

  • ½ cup dark cocoa powder

  • 3 tablespoons milk

Chocolate Icing

  • 1 ½ cups icing sugar

  • 3 tablespoons cocoa powder

  • 2 tablespoons butter, softened

  • 2-3 tablespoons hot water

INGREDIENTS

  1. Preheat oven to 180°C.

  2. Mash the bananas in a large bowl until as smooth as possible. Whisk in the eggs. Add the oil, yoghurt, sugar, vanilla and cinnamon. Whisk till combined. Sift in the flour and baking soda. Mix until just combined, don’t over mix.

  3. Pour into a lined 20x27cm oven-proof dish. You can also use a lined 20cm round springform cake tin (it will need a few more minutes of cook time).

  4. Bake for 50-55 minutes until a skewer comes out clean when inserted. Cool completely before dressing with buttercream or icing.

Chocolate Buttercream

  1. Use a stand mixer with a paddle attachment to whip the butter until lighter and fluffy.

  2. Add half the cocoa and icing sugar and run the mixer on low to gently incorporate it. Increase the speed to high and beat for two minutes.

  3. Add the remaining cocoa powder and icing sugar and mix on low again until incorporated. Increase speed to high and beat for 5 minutes. Add the milk, beat for 1 minute. Spread the cake with the buttercream.

Chocolate Icing

  1. Add the icing sugar and cocoa powder to a bowl. Spoon the butter on top and pour 2 tablespoons of hot water over the butter to help it melt. Mix until smooth. Add additional water as needed to make the icing spreadable.

  2. Ice the cake, using a spatula or palate knife to smooth the top.

DIRECTIONS

Next

PEACH MUFFINS