Tag Archives: Banana

Banana Birthday Cake

26 Oct

A very special young lady named Frieda turned 2 recently and I was very lucky to be able to make her a birthday cake.  It was a green number two with some wild animals on top.  I used my Dad’s banana cake recipe for the cake.  It is very easy to whip up and is always a crowd pleaser.


125g butter, softened

¾ cup sugar

2 eggs

2 cups mashed banana (about 4 bananas)

1 tsp baking soda

2 Tbsp hot milk

2 cups flour

1 tsp baking powder

Oven:  Preheat to 180.C


Cream butter and sugar until pale in colour, light and fluffy.  Add eggs one at a time, beating well after each addition.  Add mashed banana and mix thoroughly.  Stir soda into hot milk (which I just heat up in the microwave) and add to creamed mixture. Sift flour and baking powder.  Fold into mixture. Place mixture into cake tin.

Bake for 45 minutes or until cake springs back when lightly touched.  Leave uniced or ice with Chocolate, lemon or passionfruit icing.

Lemon icing:

  • Knob of butter
  • 2 cups icing sugar (approx)
  • citrus juice
  • grated Citrus rind (the yellow flecks look pretty in the icing)

Mix together until it forms a smooth icing.  If you want a thick layer of icing you will need to add more icing sugar.  Do not be afraid to add more juice if it is too thick or more icing sugar if too watery.


A great way to use up those old bananas in the fruit bowl.  I just throw them straight into the freezer when they start to be past their best.  They do go black when they are frozen but don’t worry they are perfectly fine.  Just leave them on a plate to defrost and squeeze them out of the skin when you need them.

My Dad is well known for his banana cake.  He would make it often, and everybody loves it.  Thanks Dad.

Adapted from: My Dad

Tropical Banana Cake

4 Sep

This is a very dense cake that is moist and full of fruit.  In fact this cake started the morning tea cake club at QMC (my husbands old work place) All the woman raved about how great a cake it was and how wonderful it was that my husband could bake so well.  Yes, well, I seem to remember that I baked that cake for him, but he was quite happy taking all of the credit for it. Hmmm.  I also served this recently at a brunch at our place on a lazy public holiday.  A large number of people went for a slice of cake ahead of bacon and pancakes. This is unheard of! So it must be good.


  • 1 ½ cups flour
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¾ cup sugar
  • 3 eggs lightly beaten
  • 1 cup buttermilk
  • ½ cup chopped walnuts
  • 1 cup sultanas
  • 230g crushed pineapple pieces
  • 2 cups over ripe bananas (about 4 bananas)

Oven: preheat to 180.C


Place all of the ingredients into a large bowl.  Mix until just combined.

Pour mixture into a greased cake tin.

Bake for 1 hour or until an inserted skewer comes out clean from the centre of the cake.

Cream cheese Icing:

100g cream cheese

2 cups icing sugar

grated rind and juice of 1 lemon

Soften cream cheese slightly in the microwave, add in icing sugar and lemon rind.  Slowly add in just enough lemon juice until the icing is smooth and a spreadable consistency.


I am usually too lazy to sift dry ingredients but I do sift baking soda.  I just hate it when you bite into a bit of cake and you get a lump of baking soda. Yuck! So make sure you do so in this recipe.  This is just a really nice change from your normal banana cake.  It is also a great way to use up bananas and pineappleEspecially as in Singapore we buy pineapple very cheaply.  I must say that canned crushed pineapple is probably best in this recipe but it you can chop the fresh pineapple up really fine it will be just as good. I hate to go on but I have to let you know that the sultanas go really plump and juicy in this cake.  Yum!

Adapted from: Lesley Turner of Queenstown in Sugar and Spice with Jo Seagar.