Monday, 8 February 2016

Banana Cake with Lemon Buttercream

Fall cake, Banana cake with lemon buttercream

Here is a great Banana Cake recipe that is perfect to use up those overripe bananas you have laying around the kitchen waiting to be eaten. The lemon buttercream is the perfect tangy accompaniment to the fluffy banana cake beneath. 


  • 125g butter
  • 3/4 c caster sugar
  • 3 bananas mashed
  • 2 eggs
  • 1 + 2/3 c flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Handful of chocolate chips
  • 2 tbsp milk
  • 60g butter, softened
  • 1 c icing sugar
  • Juice of half a large lemon- Beat butter until light and creamy. Add icing sugar gradually and beat until thick and smooth. Add lemon juice. Please note that the measurements for the frosting are guesstimates. Feel free to add more/less of the lemon and as with the icicng sugar as needed.

  1. Preheat oven to 165C (fan assisted). Prepare a loaf tin with baking paper.
  2. Using a electric mixer, beat butter and sugar until light and creamy. Add eggs one at a time. Add banana and stir to combine. 
  3. Add dry ingredients to the butter mixture, combine. Add the milk. The consistency should make a thick ribbon when lifted.
  4. Pour into prepared loaf tin and bake for 45-50 mins when cake bounces back when touched.
  5. Make buttercream by following instructions listed above. Only ice the cake once the cake is completely cool (otherwise your buttercream will melt!).
Get in touch with me via my Instagram @melanie.eman and tag me in photos of your delicious cakes! I'd love to hear from you, leave me a comment below!