Soft and tender 6-inch Banana Cake with cream cheese frosting.
- 25 grams plain flour or all purpose flour
- 15 grams (1 tablespoon) brown sugar
- 25 grams (1/4 cup) pecans or walnuts, roughly chopped
- 20 grams butter, melted
Small banana cake
- 105 grams (3/4 cup) plain flour or all purpose flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 60 grams (1/4 cup) unsalted butter, room temperature
- 60 grams (1/3 cup) brown sugar
- 1 large egg
- 80 grams (1/3 cup) banana, mashed well (approximately 1 large banana)
- 60 ml (1/4 cup) Greek yogurt or natural yogurt
- 20 grams (2 tablespoons) icing sugar or powdered sugar, sifted
- 1 tablespoon milk
- Grease and line a 6-inch round cake pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Pecan crumb
In a small bowl, add flour, brown sugar and pecans. Pour over melted butter and mix until nuts are completely coated. Set aside.
- Banana cake
In a medium bowl, add plain flour, cinnamon, baking powder, baking soda and salt.
- In a medium mixing bowl, add butter and sugar and beat with an electric mixer on medium speed for 1-2 minutes until creamy. Add egg and beat until combined.
- Add dry ingredients to the butter mixture, along with the yogurt and mashed banana. Gently mix until just combined. Cake batter may be a little lumpy – this is fine.
- Transfer cake batter to prepared pan and then sprinkle pecan crumbs all over the top.
- Bake cake for approximately 25-30 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely.
- Sugar glaze
Mix together sugar and milk. Stir until smooth. Drizzle glaze all over the cake. Cut into slices to serve.
Banana: The riper, spottier and smellier your banana, the more banana flavour and sweetness it will add to your cake. If you’ve ever made a bland banana cake or banana bread, chances are the banana wasn’t ripe enough. Save this recipe for when your banana is well past its use-by date.
Greek yogurt: Buttermilk or sour cream will work as well, but I definitely loved this cake most when using Greek yogurt or natural yogurt. It makes it light and springy.
Nut-free: To make this cake nut-free, simply omit the pecan crumb topping.
Storage: This cake will keep well in an airtight container at room temperature. Alternatively, you can freeze any leftovers – though I’d be surprised if you had any!