Banana sandwich cake Recipe

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serves:

6

Skill:

easy

Cost:

cheap

Prep:

25 min

Cooking:

20 min
(plus cooling time)

Nutrition per portion

RDA
Calories 435 kCal 22%
Fat 10g 14%
  -  Saturates 6g 30%

Banana sandwich cake is the perfect way to use up overripe bananas to make a moist, iced sponge which is a really dreamy afternoon treat. The recipe is a Woman’s Weekly original from way back in 1939 which just goes to show that classic recipes are always a hit. You’ll find yourself making this recipe time and time again – it’s ready in under an hour which is a real treat when you’re pushed for time and expecting guests round. Kids and adults both will love this recipe so give it a go tonight!

Ingredients

  • 60g (2oz) butter, softened
  • 90g (3oz) caster sugar
  • 1 medium egg
  • Finely grated rind of ½ lemon
  • 1 large ripe banana
  • 125g (4oz) plain flour
  • 1½ level tsp baking powder
  • 2tsp milk
  • For the filling
  • :
  • 3-4tbsp apricot jam
  • 1 banana, thinly sliced
  • For the icing
  • :
  • 250g (8oz) icing sugar
  • 2tsp lemon juice
  • Yellow food colouring, optional
  • Sugared pink rose petals or ready made cake decorations
  • 2 x 16.5cm (6½in) sandwich tins, buttered and base-lined

Method

  • Set the oven to 190°C/Gas Mark 5.

  • Cream the butter and sugar until very soft and fluffy.

  • Beat in egg and lemon rind. Mash banana really well with a fork and add to creamed mixture, mixing well.

  • Sift in the flour and baking powder, add the milk and mix together lightly.

  • Divide the mixture between the 2 tins and smooth the tops. Bake for 15-20 mins until firm to the touch. Cool in the tins for 5 mins, then turn out on to a wire rack to cool completely.

  • To fill the cake: Spread the bases of both cakes with jam, then arrange thinly sliced banana over the top of one of them and sandwich with the other cake.

  • To make the icing: Sift the icing sugar into a bowl. Mix in the strained lemon juice and 3-4tsp hot water to make a smooth icing. Stir in yellow food colouring, if using. Put the cake on a wire rack and spoon the icing over the cake, letting it run down the sides, or coat it completely. When nearly set, decorate with sugared petals or ready-made cake decorations, if you prefer.

More Recipe Ideas

Top Tip

The original recipe had saffron colouring and crystallised violets for decoration - both are a bit pricey these days, so we used yellow food colouring and crystallised rose petals