We get asked every week for this recipe. So, here you go: Our banana cake. Ah, you’re welcome.
Makes 1 cake (23 cm round tin for the timings below)
* 3 ripe bananas
* 1 tsp lemon juice
* 300g caster sugar
* 125 g butter (softened)
* 2 eggs
* 200 g plain baking flour
* 50 g corn flour
* ½ tsp salt
* 1 1/2 tsp baking powder
* 2 tsp vanilla sugar
* 250ml Greek yoghurt or natural yoghurt
How to make it:
Puree bananas lightly with lemon juice and set aside
Cream butter and sugar really well until very smooth, then add eggs one at the time. Whisk well.
Sift dry ingredients together and then fold into the batter.
Add banana puree and fold well, bit by bit and carefully, with the yoghurt.
Pour into round cake form and bake for around 50-55 mins at 175 degrees OR until done. It’s done when a skewer comes out clean but this cake can vary greatly depending on oven and the size of your bananas so keep checking. Cool the cake completely before adding icing, ideally make cake the day before using.
* 125g butter – softened
* 125g Philadelphia cream cheese
* 1 tsp vanilla sugar (we use Torslef Danish vanilla sugar, you can also use vanilla pod seeds or a good quality extract)
* Juice of 1/2 lime
* 300g icing sugar
Chopped pecan nuts (optional)
Whisk very, very well. (Leave it to whip for several minutes, ideally). If too soft, leave in fridge for twenty minutes before using.
Spread on the cooled down cake and decorate with a small handful of finely chopped pecan nuts.
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