Banana Cake
40 Minutes Total
12 Servings
This wonderfully moist spiced banana cake recipe is a delicious and easy way to use up any leftover bananas. With a pinch of cinnamon and a handful of walnuts, it is the perfect companion to your afternoon cup of tea.
Ingredient List
Cake
- 1 box Betty Crocker™ Velvety Vanilla Cake Mix
- 180 ml Water
- 90 ml vegetable oil (6 tbsp)
- 3 medium free range eggs
- 2 small bananas, peeled & mashed
- 50 g walnut pieces, chopped
- ½ teaspoon ground cinnamon
Topping and Filling
- 1 tub Betty Crocker™ Vanilla Buttercream Style Icing
- ½ teaspoon ground cinnamon
- 40 g walnuts for the top 7 left whole and the rest chopped
Preparation
- Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
- Mix The eggs, oil, water and Classic Vanilla Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Then fold through the bananas, walnuts and cinnamon.
- Pour the cake mixture evenly into your two greased cake tins.
- Add The cinnamon to the Betty Crocker™ Vanilla Buttercream Style Icing and mix.
- Bake in the centre of the oven for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
- Ice one cake with ½ the buttercream icing. Sandwich together with the other cake and cover the top of the cake with the remaining icing. Using the palette knife gently create swirls on the top.
- Decorate with the whole walnuts around in a circle and scatter the chopped walnuts around and about.
