Banana Cinnamon Cake

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So I’ve just arrived home from a great holiday in Salou with my boyfriend and his folks. I felt the need to thank them for taking me with them and there’s no better way to say ‘thank you’ than with home-baking!

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More specifically? My Banana & Cinnamon Cake sandwiched with a delicious THICK layer of vanilla cream cheese icing.

Bananas are one of my favourite foods and they add so much flavour and sweetness to a cake, and the smell of a freshly baked banana cake has to be one of the most indulgent things that can be sucked through your nostrils. Anyway…

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First you’ll need to preheat your oven and grease/line two 18cm cake tins.

Weigh all your ingredients into a large bowl and beat until smooth and combined. Feel free to add more cinnamon if you like, you can never have too much cinnamon!

Pour the mixture into your prepared tins and bake for 25-30 minutes until golden and firm to touch. Allow the cakes to cool in their tins for 5 minutes before transferring to wire racks to cool completely. Meanwhile, prepare the gorgeous cream cheese filling!

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Place your butter and cream cheese into a large bowl along with the vanilla and half the sugar, beat this until smooth and combined.

Add in the remaining sugar along with some milk if you’d like the icing a little softer. Beat this until combined then beat hard for about a minute until the icing is soft and fluffy, adding more milk if you like.

Once your cakes are cooled, spread a thick luscious layer of the icing on the flat side of one of your sponges and place the other sponge on top.

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Dust the cake with icing sugar and tuck in!

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Banana Cinnamon Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10 slices

Banana Cinnamon Cake

A sweet and super simple banana and cinnamon cake packed with moist, spiced banana flavour!

Ingredients

    For the cake:
  • 200g self-raising flour
  • 190g butter/margarine
  • 180g caster sugar
  • 4 eggs
  • 1 banana, mashed
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp baking powder
    For the cream cheese icing:
  • 60g softened butter
  • 60g cream cheese
  • 250g icing sugar
  • 1 tsp vanilla extract

Instructions

    For the cake:
  1. First, preheat your oven – 180 degrees for conventional or 160 degrees for fan – and grease/line two 18cm cake tins.
  2. Weigh all your ingredients into a large bowl and beat until smooth and combined.
  3. Pour the mixture into your prepared tins and bake for 25-30 minutes until golden and firm to touch.
  4. Allow the cakes to cool in their tins for 5 minutes before transferring to wire racks to cool completely. Meanwhile, prepare the cream cheese filling.
    For the cream cheese icing:
  1. Place your butter and cream cheese into a large bowl along with the vanilla and half the sugar, beat this until smooth and combined.
  2. Add in the remaining sugar and beat until combined
  3. Beat hard for about a minute until the icing is soft and fluffy.
  4. If the icing is too soft or runny, simply chill it in the fridge to firm up for a while.
  5. Once your cakes are cooled, spread a thick layer of icing on the flat side of one of your sponges and place the other sponge on top.
  6. Enjoy!

*This cake also works well with some raspberries or chocolate chips in the sponge!

http://maverickbaking.com/banana-cinnamon-cake/

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