Banana Cake with Cream Cheese Frosting

clock 15 minutes + 1 hour bowl Serves 8


  • 125 g butter, chopped, at room temperature
  • 3/4 cup firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 1 1/2 cups self raising flour
  • 1 tsp baking soda
  • 1 cup very ripe mashed banana
  • 3/4 cup sour cream
  • 1 Tbsp milk
  • Cream Cheese Frosting
  • 125 g cream cheese, chopped, at room temperature
  • 3/4 cup icing sugar
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  • 1. Preheat oven 180°C (160°C fan-forced). Lightly grease a 20cm round cake pan. Line base and sides with baking paper.

  • 2. In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, until combined.

  • 3. Sift flour and baking soda together. Fold banana, sour cream and 3/4 cup of the flour mixture into creamed mixture. Fold in remaining flour with milk until combined.

  • 4. Pour into prepared pan. Bake for 55-60 minutes, or until a skewer comes out clean when inserted in the middle. Cool for 5 minutes in the pan before turning onto a wire rack to cool completely.

  • 5. To make frosting, in a small bowl, using an electric mixer, beat cream cheese and icing sugar until smooth. Spread over cooled cake.

  • Tip: You will need about 2 large ripe bananas for this recipe.


  • Energy 1403Kj • Protein 4g • Total Fat 15g • Saturated Fat 8g • Carbohydrates 45g • Sugars 29g • Sodium 215mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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