Banana Cake with Lemon Frosting

4.82 from 16 votes

A lovely old-fashioned banana cake topped with a lemon cream cheese frosting.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: Australian, British, Western

Keyword: banana cake with lemon frosting

Servings: servings

Calories: 315kcal

Pre-heat oven to 170 degrees celsius/ 340 degrees fahrenheit (fan-forced).
Grease the tin and line the bottom with baking paper.
Beat butter and sugars in a stand mixer on medium-high for 5 minutes.
Add whisked egg and beat again for a few minutes.
Add mashed bananas and beat again for one minute.
Add sifted flour and baking powder gradually. Mix until combined.
Dissolve bicarb soda in milk and add to mixture. Mix until combined.
Pour mixture into the tin.
Bake for 35-40 minutes.
Allow to cool in the pan for 5-10 minutes then turn out onto a wire rack to cool completely before icing.

Cut cream cheese and butter into small cubes and beat until soft.
Cut lemon in half and slice off 3 small rounds from the inside of the halves. Juice the remaining lemon and finely grate some zest from the sides of the lemon halves.
Add all of the lemon juice and zest to the mixture and beat well.
Add the icing sugar and continue to beat until soft and fluffy.

Slice top of cake to level if necessary.
Add frosting and smooth over top. Dab with spatula to create a textured look.
Slice lemon round almost in half. Twist and place along top of cake to create a swirl effect.

Storing:

Store the un-iced cake in an airtight container for up to 3 days. Once iced, store in an airtight container in the fridge for up to 3 days.

Freezing:

This cake can be frozen for up to 6 weeks provided it's wrapped well.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Make sure you use ripe bananas. You can even freeze them when they've passed their best and thaw them when you're ready to make banana cake.