Banana Traybake Cake
An easy light and fluffy banana cake topped with a caramel buttercream, this Banana Traybake Cake is ready in no time, perfect with a cuppa!
Servings: 12 slices
Calories:
Follow at @ellasbetterbakes or tag #ellasbetterbakes!
Alter quantities (metric only) 12 slices
Ingredients you'll need...
Banana Cake
- 150 g Self raising flour
- 1 teaspoon Bicarbonate of soda
- 1 teaspoon Ground mixed spice
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Fine salt
- 100 g Light soft brown sugar
- 75 g Golden caster sugar or white caster sugar
- 120 ml Vegetable oil
- 2 Large eggs lightly beaten
- 240 g Very ripe bananas mashed (equates to 3 average sized bananas)
Caramel Butter Icing
- 100 g Unsalted butter softened
- 200 g Icing sugar
- 100 g Tinned caramel sauce
- Dried banana chips optional
Here's what we do...
Banana Traybake Cake
- Line a 9 x 9 inch baking tin with greaseproof paper.
- Heat your oven to 180°C/160°C Fan/Gas mark 4/355°F.
- Sift together your flour, bicarbonate of soda, mixed spice, ground cinnamon and salt in to your mixer bowl.
- Mix in your sugars, making sugar no lumps remain.
- Mix in the oil first, then when incorporated add the beaten eggs and beat on high for about 20 seconds (remember to wipe down your bowl so the mixture from the base and sides is fully incorporated).
- Add your mashed bananas and beat again on high for about 10 seconds.
- Transfer the cake batter to your prepared tin and bake in the centre of your oven for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10-15 minutes and then invert onto a cooling rack to fully cool.
Caramel Butter Icing
- Beat your butter for about 2 minutes until really soft and creamy and pale yellow.
- Add your sifted icing sugar and beat in.
- Add your caramel sauce and beat in, scraping the bowl down as you go to ensure everything is mixed in thoroughly.
- Spread the buttercream over your cooled cake and decorate with dried banana chips if using.