Banana Banana Banana Cake

It was L's birthday this past weekend and as always, he wanted banana cake with chocolate icing. This year he decided on something a bit different. This is banana cake taken to a whole new level. Banana cake, shaped like bananas, decorated with banana icing...

This banana cake is nice and moist. It's a good way to use up your super ripe and spotty bananas. The frosting is rather sweet so I wouldn't recommend piling too much on. I was really excited to make a chocolate buttercream that can be coloured. This cake would work really well if you wanted to make mini cakes (ala Molly Yeh).

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jordan and Cindy at My Daughter and I. This was my first time cutting a cake into shapes and it made me so very nervous. But who could turn down such an interesting request! It is definitely one of the biggest challenges I have tried with cake. And I think it turned out pretty well.

BANANA CAKE (adapted from the Edmonds cook book)

250g butter, softened
1 1/2 cups brown sugar
1 1/2 tsp vanilla extract
4 bananas
4 eggs
1/2 cup yoghurt
3 cups flour
2 1/2 cups baking powder

Preheat oven to 175°C
Line two 8 inch cake pans

eat butter and sugar until well combined.
Mix in vanilla, bananas, eggs and yoghurt until the bananas are mashed. I do this with my cake mixer but if you are mixing it by hand I would recommend mashing the bananas first.
Sift over flour and baking powder and mix until just combined. Pour into your cake pans
Bake at 175°C for 25-30 minutes, or until an inserted skewer comes out clean.


200g white chocolate, melted
225g butter, softened
2 1/4 cups icing sugar
Optional: Chocolate colouring powder

Colour the melted white chocolate.
Beat together the butter and icing sugar. Mix until fluffy.
Continue to mix and pour in the white chocolate.
Mix until the icing sugar feels dissolved.

This cake would be really nice as your standard round cake. But it worked really well cut into shapes. 


Dip the banana lollies in a little coloured white chocolate and leave to set. This is to avoid them dissolving into the buttercream.

Cut the cake into your basic banana shape. Do a crumb coat and chill in the fridge for 20 minutes.

Do a thicker, final coat of buttercream. Cover in the white chocolate dipped banana lollies.

Serve to your very surprised guests :)

xo Kirsten Isabel