Banana cake with coconut frosting recipe
A moist sponge with light and fluffy frosting – what more do you want from a banana cake? Make sure you use very ripe bananas otherwise you don’t get a good banana flavour. You can use this frosting recipe for lots of different sponges and cakes, and feel free to add different flavours like orange blossom water.
Ingredients
- 200 g cream cheese, softened
- 40 g unsalted butter, softened
- 50 g icing (confectioners') sugar, sifted
- 3 tbsp well-stirred cream of coconut
- 7.1 oz cream cheese, softened
- 1.4 oz unsalted butter, softened
- 1.8 oz icing (confectioners') sugar, sifted
- 3 tbsp well-stirred cream of coconut
- 7.1 oz cream cheese, softened
- 1.4 oz unsalted butter, softened
- 1.8 oz icing (confectioners') sugar, sifted
- 3 tbsp well-stirred cream of coconut
- 110 g unsalted butter, softened, plus extra for greasing
- 150 g light brown soft sugar
- 2 eggs
- 300 g very ripe bananas, well mashed
- 4 tbsp soured cream
- 0.5 tsp vanilla extract
- 190 g plain flour, plus extra for dusting
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 3.9 oz unsalted butter, softened, plus extra for greasing
- 5.3 oz light brown soft sugar
- 2 eggs
- 10.6 oz very ripe bananas, well mashed
- 4 tbsp soured cream
- 0.5 tsp vanilla extract
- 6.7 oz plain flour, plus extra for dusting
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 3.9 oz unsalted butter, softened, plus extra for greasing
- 5.3 oz light brown soft sugar
- 2 eggs
- 10.6 oz very ripe bananas, well mashed
- 4 tbsp soured cream
- 0.5 tsp vanilla extract
- 6.7 oz plain flour, plus extra for dusting
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 80 g butter
- 2 bananas, sliced
- 30 g raw coconut flakes, toasted, to decorate
- 2.8 oz butter
- 2 bananas, sliced
- 1.1 oz raw coconut flakes, toasted, to decorate
- 2.8 oz butter
- 2 bananas, sliced
- 1.1 oz raw coconut flakes, toasted, to decorate
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 10
Step-by-step
- Preheat the oven to 160°C/320°F/gas mark 3. Lightly grease a round 25cm (10 inch) cake tin and dust with flour.
- Place the butter and brown sugar in the bowl of a stand mixer or a large bowl and use the paddle attachment on the stand mixer or an electric hand mixer to beat on a high speed until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition, then add the mashed bananas, soured cream and vanilla extract and beat until well combined. Sift in the dry ingredients and mix together on a low speed.
- Spread the cake batter into the prepared tin and bake for 45 minutes or until pale golden and a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and leave to cool in the tin for 10 minutes, then lift the cake out of the tin onto a wire rack to cool completely.
- To make the frosting, place all the ingredients in the bowl of the stand mixer or a bowl and use the paddle attachment or electric hand mixer to beat together on a high speed until well combined, light and fluffy. This should take about 2 minutes.
- For the filling, place a frying pan over a medium heat and add the butter. Once it has melted, add the banana slices and cook until golden brown and caramelised on both sides.
- To assemble, slice the cooled cake in half horizontally. Spread half the frosting over the bottom half of the cake and arrange the caramelised bananas on top, then cover with the top half of the cake. Spread the remaining frosting on the top of the cake and sprinkle with the coconut flakes to decorate.
This recipe is from Clodagh's Suppers: Suppers to celebrate the seasons by Clodagh McKenna. Published by Kyle Books, £20. Photography by Dora Kazmierak.
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