Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen.
If you’ve been hunting for an easy banana cake, stop your search! This is the recipe you need to bookmark because you’ll be coming back to it again and again.
What makes this an easy banana cake? You make it using packet cake mix!
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm spring form cake pan.
Place the cake mix in a large bowl. Add the eggs, milk, butter and banana and beat until well combined. Pour mixture into prepared pan. Sprinkle nuts over cake.
Bake for 40 minutes or until cooked when tested in the centre with a skewer. Stand the banana cake in pan for 10 minutes before transferring to a wire rack to cool.
How do I store this banana cake?
Store cake in an airtight container for up to 3 days.
Can I freeze the cake?
Yes, you can. Cut banana cake into slices, wrap in plastic wrap and freeze until needed. Perfect for school lunch boxes or afternoon tea.
Flavour variation: passionfruit icing
Want to elevate this easy banana cake into something more showstopping? Drizzle the cake with passionfruit icing.
Combine 1½ cups icing sugar mixture, 1 teaspoon very soft butter and 2 tablespoons fresh passionfruit pulp in a medium bowl. Stir with a spatula until a thick paste. Heat briefly in the microwave for 10 seconds or until a runny consistency. Drizzle over the cold cake.
