Banana Cake

BANANA CAKE

3 from 11 votes
Recipe by Nici Wickes Difficulty: Easy
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Fluffy and delicious – this kiwi family favourite is easy to make gluten free as the bananas keep it nice and moist.

INGREDIENTS

  • CAKE
  • 1 cup raw or white sugar 

  • 100 g butter, melted

  • 3 eggs

  • 3 very ripe bananas, roughly mashed with a fork

  • 1/2 cup milk

  • 1 tsp baking soda 

  • 1/2 cup plain yoghurt 

  • 1 ¾ cups gluten free flour

  • 2 tsp baking powder 

  • LEMON ICING
  • 1 ½ cups icing sugar 

  • 50 g soft butter

  • 1 tsp lemon zest

  • Passionfruit drizzle (optional)

  • Passionfruit drizzle (optional)

Directions

  • Preheat oven to 160 C fan bake. Grease a 21cm round springform tin and dust with flour. 
  • Beat sugar, melted butter and eggs until pale and creamy. Stir in the mashed bananas.
    Dissolve baking soda in milk and pour this into the batter.  Add yoghurt, sifted flour and baking powder. Mix well and pour into the prepared cake tin.
  • Bake for 50-60 minutes until the cake is cooked and just pulling away from the edges of the tin or a skewer inserted comes out clean. Cool in tin for 10 minutes before releasing sides and cooling on a wire rack.
  • To make the icing; beat together the icing sugar and butter with just enough hot water (1-2 tsps) to form a light and fluffy icing. Stir in lemon zest.
  • When cake is cold, ice with icing drizzle over passionfruit syrup and coconut flakes if using.

Notes

  • This recipe was tested using Edmonds GF flour
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