I have been searching for the ultimate banana cake for ages. There were a few critical criteria it needed to satisfy. It needed to be absolutely delicious, that was the first thing. It also needed to be quick to make and super easy – a one bowl job is what I was after.
Well, I think I found it. I’ve been making this one for about a year now and so far haven’t found a better recipe. I trawled the internet and tried a few. This one was the clear winner. I’d love you to try it yourself and let me know what you think. This cake recipe can make a plain simple banana cake or indulge and make a simple banana and white chocolate cake, either way it’s simple!
The original recipe is a plain banana cake. It came from A Spark of Creativity and you can go over there to see detailed photos of how to make it (it isn’t very hard!). I tweaked the recipe and discovered that it is brilliant in a loaf tin, but if you need to pump out this cake a bit faster, it’s also really good baked in a lamington size slice tray (18cm x 28cm). I added the white chocolate component and also the glaze. The glaze makes it yummy and the white chocolate makes it absolutely addictive, but if you like your banana cake buttered, then you must bake it in the loaf tin without the glaze (the white chocolate could go either way).
- 4 ripe bananas
- 3/4 cup sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 1/2 cup canola oil
- 2 cups plain flour
- 1 tsp bi carb soda
- 1/2 tsp salt
- 100g chopped white chocolate (optional)
- 2 cups icing sugar
- 1 tsp vanilla
- hot water
- Preheat oven to 180°C.
- Grease inside of a loaf pan and line with baking paper.
- In a large bowl, mash bananas.
- Beat eggs with a fork and add to bowl.
- Add sugar and oil and mix well.
- Sift dry ingredients over banana mixture and mix well. Add chocolate if using and mix well.
- Pour into prepared pan.
- Bake around 60 minutes or until toothpick inserted in center comes out clean.
- Put icing sugar into a medium size bowl.
- Add vanilla and enough hot water to mix to a spreadable consistency.
- Spread onto banana cake when it is still very slightly warm (you don't want it to melt and run off the cake but if the cake is still slightly warm and icing is a little bit runny it will cover the cake very smoothly and you will hardly have to run your knife over it.
If using slice tray, baking time is reduced to 35 minutes.
Whenever I notice my bananas over-ripening, I peel them, slice them into large slices, then individually wrap them in cling wrap and pop them in the freezer. Then I know I have bananas whenever the need arises for this banana cake. You just never know when that urge may come and you need to be ready!
Give this one a go. It’s perfect for the kids to make. I always double the recipe and make two. One for today and one in the freezer for later or give away to a friend.