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Christmas cakes and cookies

Best Banana Cake Recipe Ever

  • Author: nags
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 12 pieces 1x
  • Category: Cakes
  • Cuisine: Australian


The best banana cake recipe ever, hands down!


  • 3/4 cup / 110gm plain flour
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 very ripe large banana (about 1/2 to 3/4 cups when mashed)
  • 3/4 cup granulated sugar (regular white sugar)
  • 1 egg
  • 1/4 cup (4 tablespoons) butter, at room temperature
  • 50ml sour cream (or buttermilk)
  • 1 teaspoon vanilla extract

For Cream Cheese Frosting

  • 125 gm cream cheese, cut into chunks, at room temperature
  • 1/4 cup / 4 tablespoons butter, cut into chunks, at room temperature
  • 3/4 cup / 150gm icing sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350F / 180C.
  2. Grease a 9″ cake pan. This size is actually for the recipe which I have halved here so you can only make a thin single layered cake if you use a 9″ pan. Try a smaller pan if you want to frost the cake in layers.
  3. Put the flour, baking powder, salt, and soda into the food processor and whiz them together for about 15-20 seconds.
  4. Tip into a bowl and set aside. If mixing by hand, just put everything into a bowl and blend together using a whisk or a fork.
  5. Chop the bananas into the food processor next and whiz into a pulp. Make sure the banana is really ripe. Again, you can do this step by hand using a fork or potato masher, in a separate bowl.
  6. Add the sugar and egg to the mashed banana and whiz for another minute.
  7. Then add the butter and whiz for another minute until the mixture is thick and creamy. (Cream together for about 5 mins if doing by hand).
  8. Next, add the sour cream (or buttermilk) and vanilla extract and whiz in quick pulses until just blended. Fold together if doing by hand.
  9. At this stage, you can either tip the flour mixture into the food processor or fold together in a separate bowl. My chopper bowl is not that big so I did this in a bowl. Add the dry ingredients to the wet ones and fold until just blended. Don’t overdo the mixing part.
  10. Scoop into greased tray and smooth out the top layer evenly.
  11. Bake for about 40 mins or until the top turns golden brown and the cake passes the skewer test.
  12. Remove and let cool completely before frosting.

For the frosting

  1. Blend the cream cheese and butter together until smooth
  2. Add the icing sugar and vanilla and process again until completely smooth and creamy – about 3-5 minutes
  3. Refrigerate until needed. 
  4. Let the cake cool completely before frosting


  • I halved the recipe in the book to make one cake. You can double the measurements above to get a 9″ layered cake 
  • The frosting is optional, the cake is sweet and delicious enough on its own, in my opinion
  • The banana needs to be really ripe for best results – please see picture below