Wednesday, July 19, 2006

Banana Cake Recipe


This recipe makes a moist, dense banana cake with a smooth cream cheese icing. The cake doesn't rise much so it has a nice flat top for presentation. We served the cake at room temperature and topped each slice with a little passionfruit pulp.

You will need about 2-3 large bananas for this recipe.

Serves about 10.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
330g (1 1/2 cups) sugar
280g (1 very slightly rounded cup) very ripe, mashed banana
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs (we use eggs with a minimum weight of 59g)
100ml (1/3 cup + 1 tablespoon) buttermilk
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda

Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius.

Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper.

Place butter, sugar, banana, vanilla and eggs in a food processor.


Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine. © exclusivelyfood.com.au

Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.

Pour batter into prepared pan.

Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.

Leave cake to cool on a wire rack.

Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.

Cream Cheese Icing
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake.
© www.exclusivelyfood.com.au

Banana Cake Ingredient Quantities for Various Pan Sizes (pdf)


233 Comments:

1 – 200 of 233 Newer› Newest»
Anonymous Anonymous said...

Best banana cake EVER!
So moist and flavourfull :)

10/10/06 1:07 pm  
Anonymous Aria said...

Hello there.. i would just like to thank the creators of this recipe.. it was my partners birthday and i went and picked up the cake had it on the passengers seat and went to pick up the kids ..without warning one of then sat on the beautiful mud cakee i had bought .. i found this recipe online and made the best birthday cake ever.. Truly Scrumptious :P

8/1/07 8:19 pm  
Anonymous Kellie said...

wow!
what a nice banana cake, and so easy to make!

turned out great!
one of the nicest i've ever had!!
thankyou

20/1/07 8:27 pm  
Blogger Baskerville Hound said...

mmm...i made your recipe too and it was divine! Everyone that tried said it was the best banana cake they've ever tasted. I'll definately be baking this again.
many thanks :)

28/1/07 1:15 pm  
Anonymous Anonymous said...

great recipe very moist great icing but i changed the sugar to 1 cup caster and 1/2 cup brown to add a malty flavour and it worked well

17/2/07 8:15 pm  
Anonymous Anonymous said...

Have just baked this cake today - delicious! So easy to make (essential when you have a baby!)and a nice treat for my husband to come home to today! I modified the icing slightly - adding maple syrup - which is really yummy!

26/2/07 5:20 pm  
Anonymous Eves said...

I tried this recipe on the weekend and agree with the other comments that it's certainly the best banana cake I've ever tasted. Yummy!!!!

1/3/07 3:09 pm  
Anonymous Elis said...

Best banana cake I have ever tried.. even better than the one I bought from coffee shop. Thank to the creator of this recipe... ^____^ After my first try, all my housemates and their friends also start making hahahaha

Thanks heaps

13/3/07 2:56 pm  
Anonymous Anonymous said...

simply superb

17/3/07 6:10 pm  
Blogger Tyrell Blackburn said...

I'd have to agree that it was a very nice banana cake, and everyone who tried it had only compliments to make. I made it with twice the amount of banana, and only 1 cup of icing sugar for the Icing.

I personally still found it to be a bit sweet, so I might experiment with only 1 1/4 cups of caster sugar next time. I also added a bit more lemon juice, but I'll probably add some more to try and get that tangy lemon flavor for the icing.

19/3/07 12:24 pm  
Anonymous Anonymous said...

They aren't lying!!!! Best banana cake EVER!!!!! I am eating it now!!! Also add some cream to the side with no icing when eating....delicious!!! I never comment on recipes on the net but this one is well worth it!!!! :)

20/3/07 9:25 pm  
Anonymous Anonymous said...

YUMMO!! Very nice, although I added some walnuts and cinnamon and half the sugar. It was so goooood! I couldnt stop eating it!!!!!!! Argh!

23/3/07 7:53 pm  
Anonymous Anonymous said...

It's delicious!!! I tried making one!

26/3/07 5:03 am  
Anonymous Patkin:) said...

Amanda & Debbie, bless your cotton sox, this recipe rox!! My neighbout gave me about 40 home grown free bananas, so I was desperate for a good easy recipe. I found yours & I made it today, and it was so easy, I made a 2nd one whilst the first was cooking. I've had 5 pieces myself, so lucky I made the 2nd cake!!!! I threw in a trickle of maple syrup in with the 1st part of the mix & a shake of dusting cinamon sugar. YUM! I've taken photos of my finished product and mms'd it around AUS, lots of mouths are watering. It really truely is easy. Try it.

27/3/07 8:47 pm  
Anonymous Anonymous said...

Okay I am going to bake this banana cake. I will let you know how it turns out

29/3/07 2:47 pm  
Anonymous Darren Watt said...

I said I was going to bake this cake and see if you were all right. its now in the oven. I am waiting in anticipation

29/3/07 4:27 pm  
Anonymous Anonymous said...

Many thanks for the great recipe!
It was really the BEST banana cake I've tried.
Very moist & just divine.

10/4/07 3:41 pm  
Anonymous Hugrock said...

Excellant Recipe!! It is easy to make and cake tasted dense and moist, my friends all love it! For those don't fancy cakes that are too sweet, try reducing sugar to 1 cup and it still turns out quite nice and sweet. The passion fruit syrup makes a big difference!!

10/4/07 9:11 pm  
Anonymous Anonymous said...

Very good recipe. Turned out great for a first try. I've posted my results to: http://www.opensourcefood.com/people/whatsound/recipes/banana-cake/ and referenced your recipe.

12/4/07 7:02 am  
Anonymous Venus said...

The Best Ever !!!! ...
Thank you so very much for sharing this wonderful recipe.
A keeper, for sure.

12/4/07 7:18 am  
Anonymous Anonymous said...

wow my mouth is watering .I have some ripe nanas and after reading these comments must try your recipe will report back

12/4/07 8:54 am  
Anonymous Anonymous said...

My mum just bought a big bag of bananas, so I thought I'd look up a banana cake recipe. Sounds delicious!! Now I just have to wait until they are very ripe...

18/4/07 3:29 pm  
Anonymous Anonymous said...

This was an absolutely awesome cake, hubby and children loved every bite!

19/4/07 11:38 am  
Anonymous Jan said...

Yes, I totally agree. This is THE BEST banana cake ever...so easy to make and SO nice! Thank you SO much
Debbie and Amanda!

28/4/07 9:02 am  
Anonymous Anonymous said...

A neighbour gave me a heap of banana which my family will not eat as I didn't want to throw them out, I thought I'd have a go at making this banana cake......... My husband and kids loved it so much I had to make a second. My neighbour love it & requested I make one for her........... then a work mate tried my morning tea and yes she requested I make one for her.
Thank you for such a wonderful recipe, it was easy and and tasted fantastic. It's something I can share with others and my family.
My daughter just loved the cream cheese icing.
Great work, and againg thank you.

7/5/07 10:01 pm  
Anonymous Anonymous said...

Best Cake ever
i think mum will love it for mothers day. She doesnt like icing but absoulutly loves banana cake with custurd and i lost her favourite recipe from when i was younger but this cake is even better

10/5/07 7:19 pm  
Anonymous Anonymous said...

What a great cake. So easy to make and was so moist. With the icing on top it was one of the best banana cakes i have tasted let alone made.
Thank you for the great recipe it will be a keeper

11/5/07 5:35 pm  
Anonymous Michelle said...

People usually love or hate Banana Cake but when I made this one everyone loved it, even my husband who hates bananas. It was so easy to make and full of flavour I had to make it twice. Took one to work to share for morning tea, I work with all men so to my suprise when I saw the plate empty (and didn't get a slice myself) it was a fair indication just how good it is. The guys have ask when am I making another.
Thank you for a wonderful recipe. It's the BEST !!!!

13/5/07 12:07 pm  
Anonymous Anonymous said...

THIS IS SERIOUSLY DEVINE! Don't miss the opportunity to have a taste sensation in the home. Enjoy every mouthful......we are going to use this as a layer in our Wedding Cake. I hope you and your family enjoy this recipe as much as we have.

Thank you so much to the Creator!

20/5/07 10:29 am  
Anonymous Anonymous said...

Absolutely the best banana cake ever. Everyone loved it.

21/5/07 5:49 pm  
Anonymous Anonymous said...

yummy best ever!!!! cheers

29/5/07 5:11 pm  
Anonymous Anonymous said...

Can't believe I got it right first go! Not really a baker normally but this recipe was easy. Everyone loved it. I only got to eat one piece!

7/6/07 9:13 pm  
Anonymous Anonymous said...

sooo good! i love banana cake and this recipe was just divine...i agree- best recipe ever!

10/6/07 12:15 pm  
Anonymous Anonymous said...

I'm a bit disappointed, after reading all these reviews I expected this banana cake to be something amazingly moist and flavourfull, but I was wrong!
Ofcourse the taste is nice, but it's definitly not as moist as I expected to be, it's just another cake!...I believe that out there there are many recipes for a much more moist banana cake =(!

23/6/07 2:52 pm  
Anonymous Anonymous said...

It WAS SoooO NicE

I WAnT 2 MakE It AgAIn

I LURRVeeed iT

3/7/07 5:01 am  
Anonymous Rachael & Dontae said...

WOW!! What a fantastic recipe..... Everyone who had tried the banana cake that i made has said it is by far THE BEST!!
Nice and moist and sooooo fresh and sweet. Im loving it!!! My little boys thinks that it is the best to....!!! :)

7/7/07 1:53 pm  
Anonymous Anonymous said...

Who ever posted the comment about being dissapointed about this banana cake, you must have made it WORNG!! you are the only one out of evyone that say's that it is not moist!!! That tells me something!! Maybe your bananas were to ripe??

7/7/07 1:55 pm  
Anonymous Anonymous said...

This cake is great, everyone at work enjoyed it.

17/7/07 10:20 am  
Anonymous Anonymous said...

Fantastic recipe! The cake turned out great! I sligtly modified the topping...using vanilla flavoured clotted cream. Thank you!
You can view it here http://www.flickr.com/photos/94789452@N00/828076514/

17/7/07 7:40 pm  
Anonymous Anonymous said...

Thank you very much for adding the right measurements. Using cup as measurement don't usually turn as how it should be. It is easier to bake this cake.

27/7/07 11:38 am  
Anonymous Anonymous said...

hi there.. I really want to try your recipe, but im short of buttermilk. Is there any substitute to this, because I want the cake to be moist too (too lazy to walk down the shop just to buy buttermilk :)) thanks alot.

29/7/07 2:40 pm  
Blogger Amanda & Debbie said...

For a buttermilk substitute, try using 90ml (1/3 cup + 2 teaspoons) of milk mixed with 10ml (2 teaspoons) of lemon juice. Combine the milk and lemon juice (the mixture should curdle) then allow to stand for 10 minutes before using.

29/7/07 5:12 pm  
Anonymous Anonymous said...

My Banana Cake turned out fantastic - even though I realised half way through that I had the oven on the wrong setting!
As you can tell I am no cook but I think I'll take up baking with the help of your other recipes - Thanks!

8/8/07 7:44 am  
Anonymous marie said...

I made this cake as one of three for my husband's contribution to an office party.
Needless to say, there were no left-overs and he was approached for the recipe. I added a hint of cinnamon to the mixture and used less sugar and made a cream choclat frosting and called it the banana split cake.
Thank you for this recipe. I can't wait to taste it myself.

16/8/07 8:09 pm  
Anonymous Anonymous said...

We made this cake for my 1 year old's birthday party. He went face first into the piece of cake allocated to him. ... and he loved it :) .So we are now baking the cake for our six year old's party. The cake is marvellous. Thanks

18/8/07 10:56 pm  
Anonymous Jade said...

This has to be one of the nicest banana cake I ever tasted, dense and moist, and really easy to bake!

20/8/07 10:14 am  
Blogger Evaaaaa said...

An absolute devine bananacake! I also posted the result and a refference to my weblog.

20/8/07 7:12 pm  
Anonymous Brigitte said...

Your banana cake recipe was extremely good. I had to make some cakes for a fun raising event, didn't realize how easy this recipe would be to make! :)

I did change the icing a tiny little bit and put passion fruit on top of it, worked really well. :)

22/8/07 6:01 pm  
Anonymous Anonymous said...

Hello,
can I use baking powder instead of bicarbonate of soda?

29/8/07 9:33 am  
Blogger Amanda & Debbie said...

Baking powder and bicarbonate of soda are not the same, so you will probably get a different result if you use one instead of the other.

Bicarbonate of soda is also known as baking soda.

29/8/07 9:44 am  
Anonymous Anonymous said...

I have had 50 years experience with cooking everything, but everything! This banana cake recipe is "the best" and I made it for Father's Day in Australia. The male members ate it with gusto and did an "Oliver Twist"! Thanks for a simple, uncomplicated, delicious recipe.
Jan - Melbourne- Australia

1/9/07 6:19 pm  
Anonymous Heather said...

Absolutely delicious, by far the best ever banana cake I have ever made or tasted. I had no buttermilk so I just used the milk we always have in the fridge... 'Physical no fat' and it was perfect.
Your absolutely right about it being flat and perfect for presentation it was like a fancy shop one...but better Thank you

1/9/07 6:20 pm  
Anonymous Jess said...

Amazinig. I did everything wrong with this cake. I didn't use buttermilk. Added too much flour. And so topped it up with more normal milk.

Then it turned out my tin was too small and the self raising flour made the cake rise and made a mess in the over so i quikcly transferred it another tin that in my haste i didn't grease or line. THEN I went to supermarket and forgot about it and cooked it for an extra 15 minutes,

Guess what?

It turned out delcious still. This was fantastic.

Thanks!

3/9/07 9:27 am  
Anonymous jess said...

by the way. what are diametres of the tin you used?

also, if i wanted to make it in a loaf tin, what sort of size should i be using then?

3/9/07 10:16 am  
Anonymous Anonymous said...

This is the best banana cake I've tasted. I made it for father's day and everyone loved it. I doubled the recipe and made two cakes. (I also only used 1 cup of sugar instead of 1& 1/2 cups and it turned out sweet enough). Both cakes were perfect. Moist with a nice texture. Thank you!

3/9/07 11:23 am  
Blogger Amanda & Debbie said...

Hi Jess

We use a 22cm diameter round springform tin.

This recipe will probably produce too much batter for one loaf tin. You could try dividing it between two small loaf tins, or between a loaf tin and another small tin. Just make sure your tins aren't overfilled (hopefully the above photo of the batter in the tin gives you an idea of the appropriate level).

5/9/07 9:56 pm  
Anonymous Anonymous said...

MmMmMm!!!!

This was soooo nice I just couldn't stop myself from eating it!!!! Absolutely delicious!

I just love your recipes on your site.. so glad I found this!!

Everyone must try to make this...at least once.. so you know what all the fuss is about! hehe!

CT

20/9/07 1:48 am  
Blogger karLos said...

this was a very tasty cake although mine sunk in the middle a bit.

25/9/07 9:18 am  
Anonymous Anonymous said...

This was the best banana cake ive ever made. My fiance eat half of it he couldnt stop eating it untill i put i away. Will deffently make again.

27/9/07 1:39 pm  
Anonymous Anonymous said...

Wowee, what a beauty.......

This recipe is definitely a must have.
Its easy and turns out so moist and delightful..
We took the cake to a family bbq and after we came home kids commented and said mum you shouldnt have taken the cake, it was so yum. Looks like we will make this one often...
Thanks.

30/9/07 4:22 pm  
Anonymous Anonymous said...

mmmm... it was the best banana cake i have ever eaten and my family agree too. Thanks very much for the recipe and im 100% sure ill make it again.

3/10/07 6:09 pm  
Anonymous Anonymous said...

I have a wedding cake to make for Saturday & the bride wants the top layer to be banana. So this morning I 'googled' banana wedding cake & up came this recipe! I found so many fantastic comments that I made 2 of these...now I wish I had made 3!!! This is so easy to make and ice, and although I am not a banana cake fan, this has changed my mind completely!! Wow, and thank you very much! Cath.

4/10/07 3:38 pm  
Anonymous Anonymous said...

Im looking for a banana cake to make into the shape of a guitar for my sons 1st bday and was wondering if i could do a couple of these in square cake tins? they are 28x28x4.5cm! let me know what you think as this looks like the best recipe ive found! Thanks, Tash.

6/10/07 8:18 pm  
Blogger Amanda & Debbie said...

Hi Tash,

For a 28cm by 28cm by 4.5cm cake tin, we would double the above quantities. You may have a little batter left over; if so, you could use it to make some banana cupcakes!

11/10/07 3:20 pm  
Anonymous Tash said...

Ha,i did try it and it just sunk in the middle after taking it out??Was so annoyed with myself! Will try it again tomorrow doubling the recipe, how full should the cake tin be? Will let yas know how i go!! Thanks,
Tash

13/10/07 2:47 pm  
Blogger Joshy's Mum said...

After all these comments I'm wondering if this is a better cake to make for a 1st birthday than the white chocolate mud cake on your same site? The white mud might better suit fancy, decorative icing? But the comments here make me want to make the banana cake! What is a good cake for decorations? I want to make a cake that actually tastes good - not a dry old sponge.

13/10/07 9:22 pm  
Blogger Amanda & Debbie said...

Hi Tash,

The cake pan should be about 2/3 to 3/4 full. We suggest that you line the pan with baking paper extending the paper a few centimetres above the sides of the pan. If you have a little too much batter for the size of the pan the baking paper will prevent the cake from overflowing.

If the cake sunk in the middle, you'll need to increase the baking time. Make sure that a sharp knife/skewer inserted into the centre of the cake comes out clean before removing the cake from the oven.

14/10/07 11:51 am  
Blogger Amanda & Debbie said...

Hi Joshy's Mum,

We think that any of the cakes on the site would be suitable to decorate as a birthday cake.

15/10/07 10:13 am  
Blogger Estherlita said...

Thank you for the recipe...
This is a very good one, so moist.

regards from Abu Dhabi

17/10/07 3:14 pm  
Blogger mountainmama said...

Really scrumptious cake...just as easy, moist and delicious as promised. I didn't have quite enough icing sugar so icing is not so thick but still quite delicious. I'll be featuring a photo and a link on my site tomorrow! Thanks!

23/10/07 8:06 pm  
Anonymous Anonymous said...

Hi, looking forward to making this cake, but wondering if I can use oil instead of the butter and if so would I need to change anything such as adding extra flour?

26/10/07 11:46 am  
Blogger Amanda & Debbie said...

We can't really advise you as we haven't used oil as a substitute for butter in this recipe. If you decide to make the cake using oil, we would love to hear how you go.

26/10/07 12:05 pm  
Blogger Sophia said...

Hi ladies,

I've only got an 8 inch round pan instead of a 9 inch. Used the batter to make muffins instead. it came out really fluffy and light, beautiful!

If i use my 8 inch pan,
do i need to make any adjusting with the volume/oven temperature or baking time?

I'm also wondering, if using the food processor could produce such nice light texture then why do most of the baking instructions called for 'gently fold in the mixture'?

Lastly, big thank you!!

1/11/07 10:14 am  
Anonymous Anonymous said...

It worked very well, thank you, I made it with my three year old grandniece. :D

Someone asked about the Oil, It probably wouldn't work with a light cake like this, as half of the air is pushed into the cake by the beating process of the butter with the other ingredients. I think you would find it heavy and more like a pudding than a cake - perhaps if you added more flour and bi-carb and/or less oil, perhaps a half of what you would use for butter?

If you do suplement with oils - you could try some of the nutty ones - macadamia nut oil might compliment the natural banana flavours for example.

1/11/07 1:21 pm  
Anonymous Anonymous said...

I don't have any buttermilk, can I use normal milk instead?? Or will it ruin the cake?

2/11/07 12:04 pm  
Anonymous Anonymous said...

really nice cake; as moist as promised. Quite oily though. Perhaps it doesn't need as much butter?

Worked very nicely in a ring tin (especially because there's more surface area for the icing to go on...)

2/11/07 8:44 pm  
Anonymous Katherine said...

Ladies - love yer work, LOVE THIS RECIPE. I've never had success with banana cake in the past (they often came out uncooked in the middle, almost like pudding - something my father liked though, luckily.) But I had a few bananas going almost disgustingly brown, so thought after a 5+ years hiatus, might give it another go. After looking up a few recipes through google, trying 'banana cake moist' landed me at your page.

And what a treasure your recipe is. My partner is completely in love. Like someone else above, I made mine into muffins, not for the lack of pan, but because he likes them in muffin form and insisted I do it that way (men will forever be boys!) They came out beautifully moist, soft and almost melt-in-your-mouth. In fact, I just made a batch for his parents and he can't stop going into them!!

If anyone's wondering whether they should go with this recipe, I totally, whole heartedly recommend it - not only is the end result delicious, it is so easy and quick to make. I can get it in the oven in about 15 minutes!

3/11/07 8:13 pm  
Blogger Amanda & Debbie said...

Regarding the use of milk in this recipe, please see our comment above dated 29/7/07.

6/11/07 9:03 pm  
Anonymous daffy said...

Hi there...I m so glad i found yr recipe..my banana cake turns out well. I m going to bake again using this recipe :)

7/11/07 7:55 pm  
Anonymous Anonymous said...

The best cake i've ever had in my whole life. Its not dry, easy to make and its SO YUMMY!
Thankyou! =]

8/11/07 7:10 pm  
Blogger Amanda & Debbie said...

Hi Sophia,

This mixture could be baked in a 20cm diameter round cake pan, as long as the pan is about 7cm high. If your pan isn't quite that high, when you line the pan, you could extend the baking paper a couple of centimetres above the top rim to ensure that the batter doesn't overflow in the oven.

You may need to increase the baking time a little if you bake the mixture in a smaller tin. If the cake begins to overbrown, you could loosely cover it with aluminium foil.

We don't bother to gently fold the ingredients together in this recipe because we aren't trying to produce a very light cake (such as a sponge cake), and the raising agents sufficiently lighten the cake during baking.

15/11/07 10:52 pm  
Anonymous Anonymous said...

Hello, I was going to give your cake a try tomorrow. The only problem is I don't have a food processor. How would I go about mixing the ingredients at each step? Should I use an electric mixer, or just a wooden spoon? Thanks! Rachel

24/11/07 2:38 pm  
Blogger Amanda & Debbie said...

Hi Rachel,

Yes, the recipe should work using an electric mixer instead of a food processor. Make sure your butter is very soft before using as this will make it easier for the beater to mix the ingredients together. If you are happy with the results using the electric mixer, we would love you to leave a comment as this would help others who also don't have a food processor

24/11/07 11:16 pm  
Anonymous Anonymous said...

awesome cake!
I made it (using an electric mixer) to try it out, and then just HAD to make it for my son's birthday! My in-laws all own/have worked in Italian cake shops and they were all extremely impressed saying it was the best banana cake they have ever tried.
thank you for sharing!

PS: just made a 1/2 batch and put into a mini muffin tin and cupcakes... and it turned out fantastic!

26/11/07 10:45 pm  
Blogger Sophia said...

Hi ladies,
I've tried to recreate my banana cake success twice but somehow it's not happening! The outside is nicely brown but the inside is still quite wet.

I tried cooking in lower temperature and longer timing but the muffins still came out wet.

I followed the recipe except
less sugar(220 instead of 330gm) But that's unlikely to be the cause
of my cake failure right?

Help!

29/11/07 4:21 am  
Anonymous mjcj3403 said...

Oh my goodness! This cake is to die for! I have never tasted something so moist, fluffy and full of flavour. Better yet...my husband loves it and he is the fussiest person when it comes to banana cake!
Thank you so much ladies this recipe will be used many times over

7/12/07 1:37 pm  
Blogger Amanda & Debbie said...

Hi Sophia,

If the only thing you've changed is the amount of sugar, then we think that would probably be the problem. If you wanted to test this, you could try making the muffins again using 330g of sugar and see whether they turn out. If they are still too wet in the centre, please let us know.

13/12/07 2:54 pm  
Anonymous Tril said...

Hi!

Im thinking of baking this banana cake for the coming weekend. I wonder if the banana cake will still taste fabulous if to forgo the cream icing at the top?

Thanks!

Tril

21/12/07 9:57 pm  
Blogger Amanda & Debbie said...

Hi Tril,

Although we prefer the cake with the cream cheese icing, it is still delicious without it.

21/12/07 10:08 pm  
Blogger cake expert said...

I made this recipe yesterday and left it for morning tea. The cke was still very moist. The cake bursting with flavour. Not too sweet at all. I used self rasing flour especailly made for sponge cakes. I think this made a big difference to the fluffiness of the cake. I also added nutmeg, cinnamon , and poopy seeds. I highly reccomend anyone to make this cake. I am an expert at baking cakes and this is by far the best Bannana cake recipe . I give it 10 out of 10 without a doubt !

29/12/07 9:21 am  
Anonymous TracyG said...

Thank you for this recipe. It is TRULY foolproof! I made it at my partner's place, in a male's version of a kitchen. I forgot my baking paper so had to do with greasing and flouring the pan. The gas oven kept cutting out during baking. I dozed off and they forgot the cake so it was in the oven an extra 15 mins. Even after all these blunders, my partner no longer complains about missing the old fashioned real banana cakes from 'back home'. He's found one that he says tastes even better, and a person to cook it too!

3/1/08 8:26 pm  
Anonymous j said...

Hey I wanted to make this cake, but I don't have any Buttermilk. Any substitutions/ slight changes I could make so that I could still do it?

Thanks,
-j

5/1/08 6:29 am  
Blogger Amanda & Debbie said...

Hi J,

For a buttermilk substitute using lemon juice and milk, please see our comment dated 29/7/07.

5/1/08 10:55 am  
Anonymous Anonymous said...

I just made this cake..used half a cup of sugar as I don't like things too sweet..it browned quite a bit in the oven so I turned off the fan force and put a bit of foil on it..however it was getting too brown after 1 hour so I turned off the oven..just sliced a bit...it's really nice..a little tiny bit undercooked inside so I put it back in the oven which is off just to firm it up a bit...lovely though.. reading through these comments it probably browned too much because I used less sugar..oh well..I'll def make it again.

6/1/08 5:03 pm  
Anonymous Anonymous said...

My Dad makes this cake. i think its really nice recipe. At the top of the page the picture shows the cake with some passionfruit on the top, my dad bought some canned passion fruit cheaper than fresh but still as good, we then had the passion fruit over the cake in the picture, you might also like to try it seeming it adds more flavour. xx :D

12/1/08 12:05 am  
Anonymous Anonymous said...

Hi there, the cake has just come out of the oven and it is just DELICIOUS.
I didn't have any baking soda so I didn't use any...
How come your cake looks browner in the inside and more mushy than mine? I made made in a muffin mould and they're more yellowish and fluffier... a bit like patty cakes...
Anyway, thank you loads for this awesome recipe, I will deinitely make more !

28/1/08 2:47 am  
Anonymous Anonymous said...

I agree with everyone else definately the BEST banana cake I have ever tasted. I make mine in two cake tins and put the cream cheese icing in the middle. I haven't had one person not come back for seconds, my very fussy neighbour even said it was the most delicious thing she had ever eaten. I took it to a army function where it disappeared 2 seconds after hitting the table because people had been telling everyone in our town that they had to try Sam's banana cake some of it didn't make it out of the kitchen.
Very easy to follow and I know have made it soooo many times I have it memorised
Thanks so much

28/1/08 11:44 pm  
Anonymous Anonymous said...

Thankyou for a lovely cake and so easy. I only had skim milk and i wanted to use up 4 banannas. It was lovely considering i never make cakes LOL.

12/2/08 9:58 pm  
Anonymous Anonymous said...

Made it for my boyfriend for valentines day (who is the best chef in the world) and he loved it. Very impressed...

13/2/08 7:27 pm  
Anonymous Laura said...

Made this cake with my daughter. Was sooo easy, and turned out beautifully! (and I'm not really a baker)
We don't have a food processor, but I just used a hand-held blender (bar mix) and it worked fine!
We also reduced the sugar to one cup, and added a mashed fresh mango.
It's beautiful and moist, really tasty, and looks fantastic. Thanks for such an easy recipe. :)

16/2/08 12:34 pm  
Anonymous Anonymous said...

Made this for a birthday at work and was gone before lunchtime! People from across the floor were coming to taste the "famous Banana Cake". I made it as directed and did not change a thing in the ingredients! I may double the recipe next time and make add some icing in between layers. The only thing i did change was to use my own recipe for Cream Cheese Icing, very creamy and i use this for every cake that calls for it! Thanks guys for a great recipe! Your Blog is fantastic. So many wonderful things to try.

12/3/08 2:27 pm  
Anonymous Anonymous said...

Hey, I'm just wondering, as it got me a little confused half-way through the prep. - what are the exact measurements of the sugar and the flour? In brackets they are both 1 1/2 cups, however, the metric measurements are 330g and 225g.
It's probably just me being a ditz but please help! Thanks, Shoshana

22/3/08 4:56 pm  
Blogger Amanda & Debbie said...

One cup of sugar weighs about 220g. If you are using cup measures, you'll need to measure out 1 1/2 cups of sugar to get the 330g of sugar needed for this recipe.

One cup of flour weighs less than one cup of sugar (one cup of flour is about 150g). You'll need to measure out 1 1/2 cups of flour to get the 225g of flour needed for this recipe.

22/3/08 5:55 pm  
Blogger Vibeke said...

I had never baked a banana cake before and came across this on a random search. It was amazing! I brought it to work and all my colleagues loved it. I used pomegranate instead of passion fruit which worked really well.

Absolutely fabulous!! I can't wait to make it again:-)

30/3/08 8:08 pm  
Anonymous Anonymous said...

it was nice that SOME of the recepies
ingredients gave amts in cup and tbs etc for those of us who are older and or ignorant in metric and celcius?
i know this will be great but first i will get help with amts..
this one gave some and then not other equiv.
thank you

1/4/08 11:31 am  
Anonymous Anonymous said...

Can i use plain flour and add more bicarb / baking powder instead?

22/4/08 11:34 pm  
Blogger farah said...

this sounds really good! is it okay if i use all purpose flour instead of the self rising type? its what i have at home. whats the difference? should i add more baking powder or something?

23/4/08 10:24 pm  
Blogger Amanda & Debbie said...

You can use plain flour (all-purpose flour) and 3 teaspoons of baking powder to replace the self-raising flour in this recipe. Please note that baking powder is not the same as bicarbonate of soda (baking soda).

23/4/08 11:06 pm  
Blogger Tom said...

On a cool Saturday afternoon we looked for a simple Banana Cake recipe and found yours. A couple of hours later and coffee in hand, we ripped into our joyous Banana Cake. Thanks a bundle.

26/4/08 4:35 pm  
Anonymous Maritza said...

Thanks for this great recipe. I used a blender instead of a food processor and instead of buttermilk I used less milk and a spoonful of sour cream. Then I didnt have any passionfruit so I topped it with frozen berries mixed with raspberry jam over the cream cheese icing. Sound strange???? The results were outstanding - best cake I have ever made and will make another on the weekend! Thanks

8/5/08 9:27 pm  
Anonymous Anonymous said...

the cooked part of my banana cake was delicious!! ...I am well aware that I am not the best cook, so unfortunately I was not suprised that my cake came out runny in the middle but cooked everywhere else.
Do you think I used the wrong size pan? I followed the ingredients (Except used normal milk instead of butter milk) and used the right temp. Any suggestions?
Thank you.

15/5/08 11:54 am  
Blogger Amanda & Debbie said...

To check whether you used the correct pan size, measure across the top of the pan with a ruler.

Did you test the cake with a skewer or knife before removing it from the oven? If our suggested baking time elapses and your cake isn't cooked in the centre, you should continue baking it until it is cooked through.

15/5/08 12:35 pm  
Anonymous Anonymous said...

Just pulled it out of the oven and its looks and smells awesome! I am making it for my daughter's first birthday on sunday. One question... if we wanted to make a larger cake in a 26cm pan how much should we increase the quantities of the ingredients?

16/5/08 12:48 pm  
Blogger Amanda & Debbie said...

Under the above recipe, we have added a link to a table that lists the ingredient quantities for various pan sizes. Not all pan sizes are included in the table, but if you wanted to use a 26cm round pan, you could use the quantities specified for a 27cm round pan.

17/5/08 6:52 pm  
Anonymous Anonymous said...

I wanna make a banana cake.But from ur ingredients.i dont know wat is butter milk.Can u explain wat it means to me?

21/5/08 1:16 am  
Blogger Amanda & Debbie said...

Buttermilk is a cultured milk product with an acidic flavour. Look for it in the refrigerated dairy section of supermarkets.

21/5/08 8:37 am  
Anonymous Anonymous said...

An earlier comment was made about using a loaf tin. I used a narrow 20cm long loaf tin so decided to half most of the ingredients from the original recipe. This is the first time ive ever made this (or any) banana cake and it turned out to be delicious. But you're better off making as big a cake as you can since it's so tasty - it wont last long.

26/5/08 10:40 pm  
Anonymous Anonymous said...

I made this the other day using wholmeal flour and I used have brown sugar and half sweetner as my husband is diabetic and it was very nice moist and great texture, and so easy.

I might try using more sweetner to try cut back on more sugar for my hubby.

27/5/08 9:34 am  
Anonymous Anonymous said...

My husbands a chef so I don't cook very much, usually use packet mixes. Have tried to bake Banana before with no luck.

This recipe is fool proof !

Absolutely Amazing !

Taste is to die for.......

Thanks a million :o)

1/6/08 10:05 am  
Anonymous Anonymous said...

sorry, just to ask. How long can i store the cake? And how do i store it?

and can i sub the processor with cake mixer??

thanks!

4/6/08 9:56 pm  
Anonymous Anonymous said...

hello, how do i mash up the bananas?

5/6/08 2:26 am  
Blogger Amanda & Debbie said...

We store the cake in an airtight container in the refrigerator for up to three days.

Please see the above comments dated 24/11/07 and 26/11/07 regarding the use of an electric mixer.

We mash the bananas with a fork.

6/6/08 9:14 am  
Blogger Helena said...

I got praise from all family members for this cake. This is definitely a great banana cake recipe to use up very ripe bananas. As a twist though I used one cup of caster sugar and half a cup of brown sugar.

15/6/08 2:26 pm  
Anonymous Elena said...

Hi,
really thank you for this recipe and your webpage. I really appreciate your precise work that you did with all this recipes(especially measurements for diffrent pan sizes). I am from Slovakia and we have no cakes such as yours on this webpage. But since I was in the States and lived in Ireland I was still looking for sweet treats that I tasted there. I absolutly love your recipes, because ingredients are the same as I can buy here (except self raising flour, but I already found equivalent at this page) and your measuremetns are in grams as well as in cups (we are not using cups here, so this was always big problem for me in international recipes). I baked your banana cake today and its marvelous, moist, exactly how I was dreaming about it for last 6 years when I had it last time in the States. And I tried chocolate mud cake week ago and my hubby was absolutely delighted.
Many, many thanks.

Elena from Slovakia

28/6/08 8:24 am  
Anonymous Anonymous said...

This is the best banana cake. So easy although last time I forgot to put butter in. It still turned out ok. Just a bit more like a loaf. So we have been slicing it and speading a bit of butter on it. But when I make it right it turns out so yummy. I cut it up and freeze it for the hubby to take to work!!! Will never use any other recipe!!

29/6/08 5:37 pm  
Blogger Jessica said...

I have tried this cake twice, and even though I am a reasonable cook, it sinks each time! :( I think I didn't have the oven hot enough this time!
Still it always tastes great, it just isn't pleasing to look at!

30/6/08 2:53 pm  
Blogger Amanda & Debbie said...

Hi Jessica,

Were the cakes cooked in the centre when tested with a knife or skewer? The cakes may have sunk due to undercooking. You could try increasing the baking time or slightly increasing the oven temperature.

2/7/08 10:42 am  
Blogger Jessica said...

Yeah that is the strange thing, the skewers came out clean both times! I will try it again next time with a warmer oven.
I absolutely love this website, very user friendly and inspiring! :)
I would love to see a recipe for a spiced apple cake!

2/7/08 10:50 am  
Blogger Rach said...

Hello.. I am baking this cake for my Daughters 2nd birthday, i plan on baking two cakes to make bigger cake, however i am not sure what to use in the moddle to join cakes together, i did plan to use white chocolate ganache but i am not sure if this would suit cake..
Does anyone have any suggestions?
Thanks

3/7/08 1:53 pm  
Blogger Amanda & Debbie said...

Hi Rach,

We haven't tried banana cake with white chocolate ganache but have seen this combination elsewhere. If you decide to try it, please let us know how it turns out.

7/7/08 5:58 pm  
Anonymous yummy mummy jen said...

this cake is amazing. tasted delicious and was a hit with all of the family.

i made it into a layered cake instead and worked perfectly.

i blinked and it was gone!

thanks a lot.

11/7/08 9:37 pm  
Anonymous Anonymous said...

To make cupcakes with this recipe, do I need to adjust any ingredient quantities? How long in the oven do I need to cook them for and at what temp, do you think? I'd be using the large patty pan size or small muffin size.

Many thanks!

26/7/08 1:14 am  
Anonymous Anonymous said...

Hi

Just wondering how long this cake will store for and whether it is suitable to be ganached ad covered in plastic icing?

I'd really like to make it for my son's first birthday, and the further in advance I can make it, the better!!!

Thanks

29/7/08 10:00 am  
Blogger sadi said...

Hi there... my friend n her partner were shifting to their new home n her partner is crazy about bananas.so i decided to bake a banana cake for them to ensure they can shift smoothly...Since i had no clue how to make it i followed the receipe posted on this site...It turned out beautiful...Everyone appreciated and made me feel like a cake pro!!!

Thanks for the creators of this recipe..you make me proud!

3/8/08 8:10 pm  
Anonymous Anonymous said...

Hi there ladies.. My cake turned out oily and flat. I did everything according to the recipe, except use an electric mixer instead of a food processor. You could see lumpy butter bits in the mixture. Do you suppose that was the reason the cake didn't rise? I made my own self-raising flour with all purpose flour, baking powder and salt. Would like to try this recipe again, but not without you "troubleshooting" it first! Thanks!

-Sarah

4/8/08 11:43 pm  
Blogger Amanda and Debbie said...

To the person who asked about making cupcakes: We don't think you would need to adjust the oven temperature or ingredient quantities. Unfortunately, we can't help with the baking time as we haven't tested the recipe as cupcakes. We suggest that you keep an eye on them and test with a knife or wooden skewer to determine when they are cooked through.

7/8/08 5:18 pm  
Blogger Amanda and Debbie said...

To the person who asked about covering the cake in plastic icing: We do think it would be suitable to cover with ganache and plastic icing. We have never stored the cake for more than a few days (in the refrigerator).

11/8/08 10:20 am  
Anonymous Katrina said...

Wow! This cake really is good. The icing just makes it that much more special. Thanks for the great recipe and the great tips. I made buttermilk with white vinegar instead of the lemon juice. I also added the pulp of a fresh passionfruit to the icing. It turned out magnificently!!! YUMMY!!

13/8/08 7:40 pm  
Blogger Judy Cole said...

The easy and the best banana cake I ever made, tried different recipes and the result no good.
Show my husband last night and he gave me a wonderful compliment and made my day!:-)
Thank you for the creators of this recipe...

15/8/08 9:55 am  
Anonymous Anonymous said...

The BEST BANANA CAKE Recipe ever. I vary between cake and muffins and both are snapped up by family and work friends very quickly. Fabulous cake. One which will be in my recipe book for many more years to come.

16/8/08 7:00 pm  
Blogger Judy Cole said...

Dear Amanda & Debbie,
just letting you know that husband ask me to bake him your incredible and moist banana cake again tonight so I did and the cake still turn great! Keep up the good work ladies!:-)
PS. My 4 years old twin boys enjoying 2 sliced of cake too.. they said "this is yummy cake, mommy".. oh dear.. love to hear that:-)

16/8/08 10:38 pm  
Blogger ah Teo said...

hi there, just wanted to tell ya that i made the cake and it was a success!! I used electic whisk by hand. i could see little butter blobs but it was all blended in the end. i reduced the sugar from 330g to 180g and the sweetness was perfect. i referenced you in my blog. thank u!!!! ;oP http://notafreakingfoodconnoisseur.blogspot.com/2008/08/banana-cake-with-cream-cheese-frosting.html

26/8/08 2:27 am  
Blogger Amanda and Debbie said...

Hi Sarah,

How much baking powder did you use? If you were unable to get a smooth mixture when beating the butter, sugar, banana, vanilla and eggs in your electric mixer, we suggest that you beat the butter and sugar first, until smooth and creamy. Then add the banana, vanilla and eggs and beat until well combined.

26/8/08 4:29 pm  
Anonymous Anonymous said...

Thank you ladies.. I tried the recipe in a friend's house who had a food processor and it turned out great! Just like everyone said. I really do think it might be the lumpy butter.

Perhaps I'll test out your suggestion at home and see if it works.

Thanks so much!

-Sarah

14/9/08 1:36 am  
Anonymous Anonymous said...

We will soon find out if this recipe really is "fool" or "idiot" proof for that matter....I just made it without any milk at all!!!!

21/10/08 4:00 pm  
Anonymous Anonymous said...

okay, so it is fool proof! Worked with no milk.. I made the recipe into little cakes. My oven was a bit too high so they're crunchy on the outside but oh so moist on the inside! Thanks for the recipe I've already eaten four!

21/10/08 6:41 pm  
Blogger xLM.C said...

I used milk instead of buttermilk I didn't have a food processor either and used an electric beater but it was the best cake ever eaten warm and the outside was caramelized and tasted so good ;D~~
I'm 16 too so children can make it! ;D

2/11/08 10:01 pm  
Anonymous Anonymous said...

i made it into cupcakes. I had to cut the time to only 30-40 minutes though :) it tasted awesome. thanks for another wonderful recipe!

isabelle

3/11/08 3:37 pm  
Anonymous Anonymous said...

love your recipes and they never let me down.
Made the banana cake yesterday and it is soooooooooo yummy!! thanks for sharing the recipe. am going to try the carrot cake next but minus the nuts, will let you know how it goes... Jane

9/11/08 3:27 pm  
Anonymous Anonymous said...

Had this banana cake at a friend of mine the other day - never tasted such a moist delicious cake before - thanks! She used a chocolate topping for her cake - goes down very well with the kids too ;-)

11/11/08 7:39 am  
Anonymous Anonymous said...

I made this recipe yesterday, but the texture was quite heavy. It looked as if the cake didn't rise well at all. Is this normal? Or did I use too much buttermilk? It still tasted good though.

1/12/08 4:25 pm  
Blogger Amanda and Debbie said...

How much buttermilk did you use?

3/12/08 9:53 am  
Anonymous Anonymous said...

A colleague of mine brought in this terrific banana cake for his birthday. At first we thought it was made by those experienced CWA ladies but then we discovered that he had used this recipe and baked it himself. Thank you for sharing this recipe.

10/12/08 10:18 am  
Anonymous Anonymous said...

May I know what other fruit or ingredients can I substitute the banana?

14/12/08 3:00 am  
Blogger Amanda and Debbie said...

Unfortunately, we aren't sure whether there is a suitable substitute for the banana (we have never made the cake without banana). If you try using another fruit in place of the banana, please let us know how the cake turns out.

14/12/08 12:35 pm  
Anonymous Kellie said...

Lovely!! I used 3/4C sugar as others suggested and it was great!

14/12/08 2:59 pm  
Anonymous kirsty said...

this has got to be the most amazing banana cake i have EVER tasted! Ive made it six or seven times and each time it is perfect!!!!!!!!!!!!!!

19/12/08 10:46 pm  
Anonymous Carolynn said...

Best banana cake we have ever had, I make 1 a week and it's never enough - good on you ladies

20/12/08 12:17 pm  
Blogger picoll said...

I just made this cake this afternoon - and it is delicious! I had a few bananas going brown, so thought I’d make a banana cake. I decided to search your website for a recipe after successfully making various cakes from your recipes before.

I mashed up all the brown bananas I had and realised it was about 770g – so just over enough to make 2.5 times the quantities listed in the recipe...so that’s what I did!
I had to mix the batter in a few batches in the food processor, as it was too much for one go. I decided to try out my new cake pan which is a “8 cup petite loaf pan” (& measures 9.20cm x 6.03cm x 3.49cm), it’s looks like a square muffin pan/or mini loaf pan (& very cute!!) At 180°C they took 20mins to cook (I filled them about ½ to 2/3 full).

I divided the rest of the mixture between a 22cm round spring-form tin and a rectangle loaf tin (which measures 14x21x8cm), each tin was approx half full. I cooked them both at 180°C; the rectangle tin took 55mins and the round tin took 65min (although I would probably only cook for 60min next time).

I didn’t have any buttermilk – only lite milk and I used this without adding lemon juice/vinegar to it and the cakes still turned out great. Also, after reading through other peoples suggestions I decided to substitute some of the white sugar for brown sugar. (As I made 2.5 times the mixture, this equalled 825g sugar!! So I used 495g white sugar and 330g brown sugar). I didn’t have any crème cheese, so I left the cake plain – and although I’m sure it would be tasty with the icing, the cakes are still yummy without it.

Thank-you very much for another fabulous recipe :) Sorry this post is so long!...But I hope it might be helpful to some people .

30/12/08 7:37 pm  
Anonymous Pkmum said...

I dont usually comment on recipes but this was yum!!! I used normal milk not buttermilk and only had half the amount of icing sugar so halved the frosting ingredients and it was still enough for the cake. I agree that you could probably cut some of the sugar as it was sweet. Thanks for this recipe. Will be a favourite from now on.

10/1/09 9:45 pm  
Blogger cake-a-holic said...

I love this cake soooo much.

I make it for my kids birthday parties and I get so many compliments,

Thanks

21/1/09 11:01 am  
Blogger Sarah-Jane said...

I made it last minute for my brother for his birthday and he loved. by the way if you use milk instead of buttermilk its works out yummy.
its simply delicious.

2/2/09 4:32 am  
Blogger Sarah-Jane said...

hi
thanks so much for the recipe I was searching quickly for a recipe for a banana cake as my brother had just decided he wanted one for his birthday and I founded this one. It doesn't matter if you use milk instead of buttermilk. Its simply delicous.

2/2/09 4:34 am  
Anonymous Anonymous said...

This cake is actually every bit as good as the reviews! I followed it to the letter, including the frosting. I decided to smooth a small amount of passionfruit pulp over the top of the cake as it was cooling (only a small amount, like a syrup) and then iced over the top of that once it had cooled... DELICIOUS! Thank you so much for this recipe, it's brilliant.

5/2/09 9:19 pm  
Anonymous Penny said...

This is one of the best cakes I have ever made. I followed the recipe to the letter and it turned out beautifully, thanks.

8/2/09 3:28 pm  
Anonymous Maria said...

If you don't like icing too sweet, try making it with cream cheese, creme fraiche & double cream. Add a little lemon juice, then spoon out the centre of a fig and whisk that in. It's delicious!

10/2/09 12:49 am  
Anonymous Anonymous said...

Can i make muffins out of this recipe? my cake tin died!

17/2/09 10:11 pm  
Blogger Amanda and Debbie said...

Yes, the banana cake batter can be used to make muffins.

18/2/09 1:23 pm  
Anonymous Anonymous said...

thanks for this recipe. It must be basically fool proof. :) It come out a wonderfully nice and very moist cake.

I made it just guessing the ingredient amounts as I had no scales to weigh the butter.

I had no buttermilk so just used normal milk. I had no vanilla so used cinnimon instead.

I had no sifter so couldnt sift the flour but my cake still did rise some in centre. I also had no beater or food processor..so just mixed the cake up with a fork and spoon.

wonderful.. thanks

21/2/09 9:44 pm  
Anonymous Anonymous said...

BEST Banana Cake recipe EVER!! So easy to make (as per usual with your recipes, so moist and so tasty. I used 125g butter to 250g cream cheese with about 2 cups icing sugar and half a squeezed lemon. This made enough icing to ice the entire cake plus the middle! I'm making your potato bake this weekend, I'm sure that will be just as easy and tasty. Again, thansk for such a great recipes website!

16/3/09 1:29 pm  
Anonymous Anonymous said...

What a wonderful moist cake, I loved it and I am very fussy! I made a chocolate frosting instead (used what I had at home) and it was fantastic

27/3/09 12:03 pm  
Anonymous ramona said...

I have used this recipe time and time again it has to be the best banana cake ever! So easy to make and so yummy!

29/3/09 4:37 pm  
Anonymous Anonymous said...

Found your recipe on another website and thought you should get your kudos! This cake is simply the best. Using over-ripe bananas I have reduced the sugar to 2/3 cup for the cake and the icing I now use a to taste rule of thumb which means I use significantly less. Thank you so much for a great tasting, easy recipe.

1/4/09 3:08 pm  
Anonymous Anonymous said...

Is it ok to use yoghurt as a subsitute for buttermilk?

1/4/09 4:01 pm  
Blogger Amanda and Debbie said...

We haven't tested this recipe with yoghurt as a substitute for the buttermilk, so we aren't sure how well it would work. For our suggested buttermilk substitute, please see our above comment dated 29/7/07. Many of the above commenters have successfully used plain milk instead of buttermilk. If you try using yoghurt, please let us know how the cake turns out.

1/4/09 11:07 pm  
Anonymous Anonymous said...

hi, i was just wondering, if i were to use an electric mixer, do i just mix everything together (just like using the food processor) or do i have to cream the butter & sugar until they are fluffy, then add the eggs one by one, then add the other things one by one as well? or does it not matter? thank you :)

17/4/09 3:48 pm  
Anonymous Anonymous said...

OMG....I thought all banana cake was dry. This was the best banana cake I have ever tasted and so moist in the center. This recipe is a definite keeper. Thanks for the great recipe. I recommend this to everyone.

29/4/09 4:45 pm  
Anonymous Anonymous said...

I've been baking this cake for parties, friend etcs. they love it!! i did not use buttermilk. i mixed milk with some yogurt. i didnt make the icing. i put silvered almond on the of the cake just before baking it and when the cake is cooled. sprinkle some icing sugar on top.

22/5/09 10:40 am  
Anonymous Anonymous said...

Awesomely yummy, will surely be the one and only banana cake recipe that I'll proudly make. Thanks for sharing :)

22/5/09 1:20 pm  
Blogger Laura25 said...

I have not had banana cake in years but the moment I saw the bananas on the window ledge become over ripe I instantly thought 'Banana Cake!' so I jumped online and your recipe came up. It's an amazing, simple easy and tasty recipe and like hundreds of other people have said on the comments it definatley is a keeper and one I will be sure to make again and again. It's also interesting to see how many people have altered the recipe with success...my alteration was to replace the cream cheese icing with icing sugar dusted over the top while its still warm, the icing slightly melts and creates a littles sticky topping, YUM!! Thank you!

23/5/09 2:06 am  
Blogger Laura25 said...

Oh, I forgot to say that I used Baking Powder instead of Bicarb Soda and it still turned out quite well. A lovely moist cake and from what I am reading, it's possible to to add your own unique touch without it coming out horribly wrong. Nice work :)

23/5/09 2:14 am  
Anonymous Anonymous said...

i was looking for a new banana cake recipe and saw this one it appealed and have just made it and had a sample one of the comments gave a substitute for butter milk this was most helpful as i used it and one person asks about using cake mixer as this is all i have to mix it all together very easy took 15mins from start to oven and thats because i had to wait for the buttermilk sub but its very nice weighty enough not to be calggy in your mouth with good moist texture that does not require liquid to wash it down makes for a great desert or morning tea top marks for sharing

25/5/09 11:55 am  
Anonymous Anonymous said...

OMG,YUMMMY. Im 12 Years old, and i love to bake and cook. And I googled a Banana Cake Recipe and I found this one. I baked it, My mum was impressed. Amazing Recipe .

Im going to my Nannas soon, and im going to take her a piece.

31/5/09 3:22 pm  
Anonymous Cindy said...

Just bake the cake. Its absolutely the BEST banana cake that I've tasted!! I have changed the sugar content though - used 1/2 cup of white sugar and 1/2 cup of brown sugar - turned out to be just right. Thank you very much for you recipe!! :)

31/5/09 6:43 pm  
Anonymous Anonymous said...

Absolutely Yummy! My husband and I loved it, but I was wondering if there are any suggestions on making it a little more figure friendly?

3/6/09 10:33 am  
Anonymous Trisha said...

It's my go to banana cake recipe and I love Exclusively Food for sharing this! Thanks heaps!

4/6/09 9:36 am  
Anonymous Anonymous said...

I make a cake from your website each month for our staff meetings and what a SUCCESS all have been. I now take a copy of the recipe to each meeting . Everyone looks forward to the meetings!!

27/6/09 2:06 pm  
Anonymous Anonymous said...

I have made this cake and found it extremly yummy!!
I did however end up wasting the rest of the carton of buttermilk. I was wondering is normal milk could be used instead of buttermilk??

27/7/09 12:50 pm  
Anonymous Anonymous said...

great recipe - quick and easy. best of all yummilicious! i halved the sugar for both the cake and icing, and its just the right sweetness! made a double recipe and no regrets! thanks!

17/9/09 4:24 pm  
Anonymous Miffy said...

Hi Ladies,

Big Thank You for sharing the recipe. Made the cake last night for work morning tea. I doubled the recipe to fit in a 33cm x 22.5cm x 6cm baking pan and only use 550g of sugar for 75 minutes in a 160 degrees fan forced oven. Added maple syrup in place of the lemon juic for the icing and topped with roasted pecan.

This cake is AWESOME most definitely a keeper and thanks again for sharing.

18/9/09 1:03 pm  
Anonymous Anonymous said...

Lovely cake. Thank you so much for this recipe and for your site. Your simple, tasty recipes have reignited my love for cooking.

19/9/09 2:21 am  
Blogger WaterLily said...

Hi,

I would like to try making this cake, but am not sure what buttermilk is. Is it savory yogurt drink?

25/10/09 4:48 pm  
Blogger bonnie said...

hi,
is there a diabetic friendly version to this recipe?
thanks

3/11/09 3:16 pm  
Blogger CharlieK said...

I have made this a bunch of times now and it is impossible to stuff up. Every time I make it to take to a morning tea I am inundated with requests for the recipe! If thats not a ringing endorsement I don't know what is

26/11/09 5:21 am  
Blogger ade said...

Hi there,
my partner has requested banana cake as our Christmas lunch desert so I've decided to use your recipe after all the 'thumbs up' comments. However, I don't have a food processor, is there anyway this recipe can work without a food processor?

30/11/09 6:08 pm  
Blogger Amanda and Debbie said...

Hi Ade

You could use an electric mixer to make the cake. Please see the above comments dated 24/11/07 and 26/11/07.

2/12/09 10:55 pm  
Anonymous Anonymous said...

Yummy cake! thought it may be a bit dry but was very moist!! Thank you will be making again!

23/12/09 12:02 pm  
Anonymous Anonymous said...

I surprised myself with the results of this exceptionally delicious banana cake as I am not good at baking. thank you!!

26/12/09 4:40 pm  
Anonymous Josie said...

Oh my gosh! This is the best banana cake ever & i used to hate banana cake! Now, i make this recipe at every chance i get. The icing is just divine too yum yum yum!!!!

17/1/10 12:35 pm  
Anonymous clara said...

this turned out to be the best cake ever,my family wont stop talking about it,it was a winner 10/10.
so very moist and soft,and the best part is that it was dead easy,i loved it.

20/1/10 12:34 am  
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