Banana cake with brown sugar frosting

(20 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Banana cake with brown sugar frosting
Banana cake with brown sugar frosting
  • Serves: 12 slices

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The brown sugar frosting which tops this moist banana cake, almost has a toffee flavour, giving you a classic banoffee cake for afternoon tea. Don't be afraid to be generous with the icing on this decadent cake, you won't hear any complaints from friends and family! It's a great way to use up any really ripe bananas you have hanging around in the fruit bowl, and it's easy to make with just a handful of ingredients for the sponge. Put some time aside this weekend and give it a go - it's simple enough to get the kids helping out too.


  • 180g self-raising flour
  • 150g Demerara sugar
  • 2 ripe bananas
  • 180g butter
  • 3 eggs


  • 100g softened butter
  • 100g light brown sugar
  • 200g icing sugar

This cake is a great addition to afternoon tea, and goes well with a good cuppa.


Preheat oven to 350F/180C/fan 160C/Gas Mark 4
Grease a 22cm tin and line with baking parchment
  1. Place all the ingredients into a food processor and blitz until fully mixed.
  2. Pour the mixture into the tin and bake for 50 minutes to 1 hour, or until a cocktail stick inserted into the centre comes out clean. When baked, remove from the oven and allow to cool in the tin for 10 minute, then transfer to a wire rack and allow to cool fully.
  3. To make the frosting beat the butter and brown sugar together until light and fluffy. Add the icing sugar a tablespoon at a time until you have a stiff spreading consistency. You may not need all of the icing sugar.
  4. When the cake is cooled, place it on a serving plate and spread the frosting over.

Your rating

Average rating

  • 3
(20 ratings)

Your comments

comments powered by Disqus

FREE Newsletter