An afternoon cup of coffee or tea also calls for a lovely sweet treat and there is nothing better than a moist banana tea cake with cream cheese and walnut frosting!
The use of walnuts for garnishing are of course optional and if there are any allergies, you can replace them with some shredded coconut or grated chocolate to decorate your cake.
The secret to the beautiful texture of this cake is the raw caster sugar and making sure your bananas are overripe.
- 200 x grams unsalted butter, room temperature
- 2 x cups overripe banana (about 4 x bananas) mashed
- 1.5 x cups raw caster sugar
- 1 & 1/2 x cups self-raising flour
- 2 x eggs
- 2 x teaspoons natural vanilla extract
- 150 x ml buttermilk
- 3/4 x teaspoon bicarbonate soda
- 125 x grams cream cheese, at room temperature
- 1 & 1/4 x cup icing sugar
- walnuts to garnish
- Preheat oven to 180 degrees celsius.
- Melt 25 x grams of butter and brush a 20 cm round or square cake pan.
- Line the base and sides of tin with non-stick baking paper.
- Place 125 x grams of butter, raw caster sugar, mashed banana, eggs and vanilla in a large bowl and beat with electric mixer for about 4 minutes on high speed, or until well combined.
- Add 100 x ml buttermilk and mix for another minute.
- Add flour, bicarbonate soda and mix for another minute (do not over beat mixture).
- Pour mixture into baking pan and bake for 50 minutes or until a skewer comes out clean from centre of cake.
- Transfer to wire rack and allow to completely cool.
- To make the icing, add cream cheese, 50 x grams softened butter, icing sugar and 50 x ml buttermilk into a medium bowl and using electric mixer, beat well until combined.
- When cake has completely cooled, place on serving dish and spread the cream cheese frosting over it. Garnish with walnuts.