Poh’s Best Banana Cake in the World

I have been frequently asked for a nice cake recipe to bake. And this recipe is definitely one I have repeatedly shared (besides Nigela’s Lemon Poppy Seed Loaf). I am no expert when it comes to baking but I am a baking porn fan. This one is from Poh’s Kitchen recipe book. Poh was the first runner up in the Aussie Masterchef series.

I like my cake naked, without the icing, but if you are feeling a little naughty, the lemon icing pairs perfectly. Yes it may not be gluten-free, vegan or paleo, but sometimes classic and reliable, like the missionary position works 😉 Its fluffy and moist, its banana-rific!

Your guests will surely go bananas over this 🙂

Poh's Best Banana Cake in the World

Ingredients

  • 125g unsalted butter, softened
  • 1/2 cup (115g) brown sugar
  • 1/2 cup (115g) caster sugar
  • 1 tsp vanilla bean paste or extract
  • 2 large eggs
  • 1 1/2 cups (185g) sifted plain flour
  • 2 1/4 tsp baking powder, sifted
  • 1/2 tsp baking soda, sifted
  • 1/4 tsp salt
  • 1/4 cup (60ml) full cream milk
  • 3 overripe bananas, mashed
  • 50g salted butter, softened
  • 1/2 cup (60g) icing sugar
  • 2-3 tbsp lemon or lime juice
  • 1/4 cup (35g) roasted hazelnuts, chopped

Method

  1. Preheat oven to 160C. Line a 20cm round cake tin with baking paper.
  2. With an electric beater, cream the butter, both sugars and vanilla until pale and fluffy. Add 1 egg at a time, mixing thoroughly each time. Add the flour, baking powder, baking soda and salt, and fold in with a spatula until fully incorporated. Add the milk and banana, and fold in gently.
  3. Pour the batter into the prepared tin and bake on the middle shelf for about 35- 40 minutes, or until a skewer inserted int eh centre of the cake comes out clean. Allow to cool for 5-10 minutes before cutting.
  4. Pour the batter into the prepared tin and bake on the middle shelf for about 35- 40 minutes, or until a skewer inserted int eh centre of the cake comes out clean. Allow to cool for 5-10 minutes before cutting.
  5. To make the icing, blend the butter, sugar and lemon juice with an electric mixer until fluffy. Spread over the top in a thin layer and sprinkle with chopped hazelnuts.

Additional Info

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