Ingredients
Equipment
Method
Preheat your oven to 170C / 150C Fan / 340F and grease and line a 23 x 30 cm (9 x 12 inch) high sided baking tin with baking or parchment paper.
- We find the easiest way of lining a tin is to cut a strip of baking/parchment paper to fit in width ways, and then do the same the other way. If you leave some overhanging the edges this will make it easier to remove the cake once it's baked.
Beat the butter and sugar together
- Measure the butter or margarine out and the sugar and add them to a large mixing bowl or free-standing mixer.If you're using butter, it needs to be soft enough to be able to mix in.
- Beat the butter and sugar together using the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons, until it is light and fluffy.
Add the eggs
- Crack the eggs into a small bowl, (just in case any shell goes in), then add them, one at a time, to your mixing bowl, giving it a little mix in between each addition.Your mixture will be a little bit sloppy once all the eggs have been added.
Add the bananas
- Peel and mash the bananas before adding them to your mixing bowl.Mix the bananas in until they are well combined, but don't worry if there are a few lumps.
Add the flour, baking powder and cinnamon
- Weigh out the flour then add that to your mixing bowl. Add the baking powder and cinnamon, making sure you use your finger to level the tea spoon before you add them so you add just the right amount.Give everything one final mix until the batter is nice and smooth, and there are no visible lumps of flour showing. You may need to scrape down the sides of the bowl with a spatula to make sure everything is combined.
Bake the banana traybake
- Pour or spoon the banana cake batter into the prepared baking tin. Spread the batter to the edges and corners and make sure you level the top.
- Bake the banana traybake in the middle of your oven for 35-40 minutes. It's ready when it's risen and turned a nice golden brown colour. You can double check it's ready by inserting a skewer or sharp knife into the middle. It's ready if the skewer comes out clean. If there is still bits of wet batter stuck to your skewer pop it back in the oven for a few more minutes.
- Remove the traybake from the oven and leave it to cool in the tin for a few minutes before taking it out the tin and popping it on a wire rack to cool completely.
Make the cream cheese frosting
- Start by adding the butter to a mixing bowl or free-standing mixer. It needs to be soft, so if yours isn't cut it into a few pieces and pop it in the microwave for a few seconds to soften it.Beat the butter using the k-paddle of your mixer or a hand held mixer until it is nice and soft.
- Add the icing sugar, and continue beating it for five or so more minutes. This will ensure your frosting is nice and soft and fluffy.Now, measure out the cream cheese and add that to your bowl. Beat or stir it in until your frosting is nice and smooth.
Decorate your banana traybake
- Once your cake is cooled, spread the frosting on top and decorate it with a few dried banana pieces, chopped nuts or even a drizzle of caramel.