Banana Cake with Chocolate Buttercream
Ingredients
- 3 ripe bananas
- 3 Otaika Valley free range eggs
- ½ cup oil
- ½ cup plain yoghurt
- 1 cup sugar
- 1 teaspoon vanilla essence
- 1 teaspoon ground cinnamon
- 2 cups self-raising flour
- 1 teaspoon baking soda
Chocolate buttercream
- 200g butter, room temperature
- 2 ¾ cups icing sugar
- ½ cup dark cocoa powder
- 3 tablespoons milk
Instructions
- 1
CAKE - Preheat oven to 180 degrees.
- 2
CAKE - Mash in the bananas in a large bowl until as smooth as possible. Whisk in the eggs. Add the oil, yoghurt, sugar, vanilla and cinnamon. Whisk till combined.
- 3
CAKE - Sift in the flour and baking soda. Mix until just combined, don't over mix.
- 4
CAKE - Pour into a lined 20 x 27cm oven-proof dish. You can also use a lined 20cm round springform cake tin (it will need a few more minutes of cook time)
- 5
CAKE - Bake for 50-55 minutes until a skewer comes out clean when inserted.
- 6
CAKE - Cool completely before dressing with buttercream or icing.
- 7
BUTTERCREAM - Use a stand mixer with a paddle attachment to whip the butter until lighter and fluffy.
- 8
BUTTERCREAM - Add half of the cocoa and icing sugar and run the mixer on low to gently incorporate it. Increase the speed to high and beat for 2 minutes.
- 9
BUTTERCREAM - Add the remaining cocoa powder and icing sugar and mix on low again until incorporated. Increase speed to high and beat for 5 minutes.
- 10
BUTTERCREAM - Add the milk, beat for 1 minute.
- 11
BUTTERCREAM - Spread the cake generously with the buttercream.
