Recently in New York I had the most delicious, moist banana cupcake topped with a luscious cream cheese frosting which I had to recreate at home (with some help from the bakery). I turned it into a banana cake to serve at afternoon tea but you can also bake them as cupcakes – either way, this is the best banana cake recipe you’ll ever try!

Tip: Make sure the bananas are over-ripe and black otherwise the banana flavour won’t come out in the cake.

Makes 1 cake or 24 cupcakes


125g butter, softened
2 1⁄2 cups sugar
3 eggs
1/2 tsp vanilla extract
3 cups plain flour
1 1/2 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
1 1/2 cups buttermilk
4-5 over-ripe (black) bananas, pureed to make 2 cups of banana puree

Cream cheese frosting

125g butter, softened
450g cream cheese (not low-fat)
8 cups icing sugar
1/2 tsp vanilla extract


1. Preheat the oven to 150C. Line a cake pan with baking paper or a cupcake tray with cupcake liners.

Combine butter and sugar in a mixing bowl. Beat until sugar and butter becomes light and fluffy. Add the eggs and vanilla extract, then starting on low speed, start to beat the mixture, increasing to medium speed and beating until fluffy.

2. Sift the flour, baking powder, baking soda and salt. Add half of the flour mixture to the egg mixture, followed by the buttermilk, then add the rest of the flour mixture. Mix gently until combined, be careful not to over-mix.

3. On a low speed, mix in the banana puree. Mix for 1 minute.

4. Scoop the dough into the cake pan or cupcake tray and bake for 50 minutes-1 hour for the cake or  20-25 minutes for cupcakes. Remove and allow to cool.

5. To make the cream cheese frosting, combine the butter and cream cheese in a mixing bowl and mix on a medium speed for 5 minutes.

6. While mixing, slowly add the sugar to incorporate. Once all the sugar is mixed in, add the vanilla extract and continue to mix on medium speed for 3 minutes, until light and fluffy. Frost the cake or cupcakes when cool.

The cake or cupcakes will stay moist and fresh for 4 days if kept in an airtight container at room temperature – do not place in the fridge or the cake and frosting will dry.

What’s your favourite banana cake recipe?