April 25, 2012

Skinny Banana Cake with Cream Cheese Icing

A quick and easy recipe for a very moist banana cake, topped with creamy rich icing.

Skinny Banana Cake with Cream Cheese Icing


  • 75 grams of softened organic butter
  • 1/2 cup of caster sugar
  • 2 tablespoons of Natvia
  • 2 large organic eggs
  • 3 mashed bananas
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of natural low-fat Greek yoghurt
  • 1 1/2 cups of self-raising flour
  • 1 teaspoon of bicarbonate of soda
  • 1 handful of chopped walnuts
  • 1/2 packet of low-fat cream cheese
  • 1/4 cup of soft icing sugar
  • whole walnuts to decorate
  1. Preheat the oven to 160 degrees and lightly grease a medium sized loaf tin.
  2. Cream the butter and sugar with an electric mixer until light and fluffy. 
  3. Place the eggs in a cup of boiling water for 30 seconds until they reach room temperature (this stops the mixture from curdling).
  4. Mix in the warmed eggs, mashed banana, vanilla and yoghurt. 
  5. Sift in the flour and bicarb of soda and mix until smooth.
  6. Pour the mixture into the cake tin and bake for 30 - 40 minutes until golden brown and cooked through. To test, insert a knife in the centre of the cake, and if cooked the knife will come out clean.
  7. Cool in the tin for 5 minutes then transfer onto a wire rack to cool.
  8. Once completely cooled, you can ice the cake.
  9. To make the icing, simply cream together the cream cheese and icing sugar until incorporated. 
  10. Cover the cake with the icing, letting some of the icing lusciously spill over the sides. I put foil underneath my wire rack to catch crumbs and icing droplets. 
  11. Decorate with walnuts. 

No comments:

Post a Comment