Recipe: Our Banana Cake

Posted by Bronte Aurell | Food & Recipes, Recipes

Our Banana Cake

We get asked every week for this recipe. So, here you go: Our banana cake.  Ah, you're welcome.
Course: Cake
Cuisine: Scandinavian
Author: Bronte Aurell


  • 3 bananas ripw
  • 1 tsp lemon juice
  • 300 g caster sugar
  • 125 g butter softened
  • 2 eggs
  • 200 g plain flour
  • 50 g corn flour
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 2 tsp vanilla sugar
  • 250 ml Greek yoghurt or natural yoghurt
  • 23 cm round tin for the timings below

For the topping:

  • 125 g butter softened
  • 125 g Philadelphia cream cheese
  • 1 tsp vanilla sugar
  • juice of ½ a lime
  • 300 g icing sugar
  • Chopped pecan nuts optional


  • 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.

For the topping

  • 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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