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A deliciously tasty banana traybake cake with cream cheese frosting and walnuts – easy and heavenly!
So we can all calm down now okay?! I have brought you a banana cake to end all banana cakes – this delicious banana traybake cake. I have had endless amounts of requests for a banana related cake and more so a traybake – SO HERE YOU GO!
Now I know the word traybake can confuse some people when it comes to baking… for some people it only counts as a savoury sort of dish such as chorizo and halloumi with veg roasted in an oven, but I use it to describe many many things.
Even though I called my brownies, cookie bars and blondies traybakes, this cake is the definition of a traybake. It’s baked into a 9×13″ tin (a large traybake tin) and it’s the most perfect size for a bake like this.
My other traybake cakes such as my carrot cake traybake, chocolate orange traybake or even my gingerbread traybake are all similar in design and look – and I just adore them. A simple one layer cake, smothered in a delicious type of frosting and simply decorated is the best of the best.
When you are baking with bananas, over ripe and slightly disgusting bananas are actually best. You know the kind that are left in the fruit bowl for far too long and just look like they should be thrown away?! Never ever throw them away.
Even though I don’t personally eat anything with bananas in as I can’t, I know this kinda bake is meant to be deliciously stodgy and heavenly – and I always get my trusty taste testers to test it out for me.
A top tip for if your bananas aren’t quite ripe enough is actually to put them in the oven – it doesn’t take too long, and you don’t want too high a heat – but they will soften, turn super black on the outside, but be perfect for this cake – About 5-10 minutes at 160ºfan.
- Bananas – As discussed above – squishy overripe bananas only please!
- Butter – I use room temperature unsalted butter in my baking, but you can use a spread or a baking margarine for this bake if you prefer!
- Sugar – I love the taste of this sugar but you can use golden caster sugar, regular caster sugar or even dark brown soft sugar if you prefer.
- Flour & raising agents – you want the raising agent that is naturally in this flour, as well as the baking powder
- Eggs – As always, I use medium eggs – but you can use four large if you only have large eggs around!
- Soured cream – I used soured cream as it’s what I had, but you can 100% use natural yoghurt, or buttermilk.
- Vanilla – An optional extra, but something I always add to my bakes because yummy.
So because this cake felt more dense and banana bread like, I felt like a cream cheese frosting would work best. This is optional though – you can 100% use something else such as a buttercream, or just leave it as it is with a drizzle of caramel perhaps.
For the cream cheese frosting though there are a few rules that you need to stick by. Cream cheese frosting in the UK is not the easiest, so follow my blog post about it if you are worried, but pay attention to the ingredients:
- Butter – For this frosting you MUST use block butter. Margarine/spreads do not work with cream cheese frosting as they are too soft.
- Sugar – as always, icing sugar guys.
- Cream Cheese – I often use Philadelphia to make my cream cheese frosting, you just need to make sure whatever soft cheese you use is full-fat.
- Vanilla – I like to add for flavour as per usual, but this is optional.
Decoration on a cake like this is so simple – and you can basically make it whatever you want it to be. I thought because whenever I see banana cakes they often have a nutty addition, I would use some chopped walnuts to decorate the cake because yum.
You can use banana chips, a swirl of caramel, anything you fancy – or you can leave it as it is of course! There are no rules on something like the additional ingredients – so you do you!
Tips & Tricks
I always find that with a cake like this you just need to realise that some ovens can take a bit longer than others. It’s true of all baking and cakes annoyingly, but do not be worried if yours takes a bit longer or less time! The lucky thing with a cake like this is that they are meant to be slightly dense anyway!
I always use an oven thermometer when I have a new oven or if bakes aren’t taking the time they should and I really would recommend it if you have the same problem.
The size of the tin is important as well – I use a 9×13″ traybake tin. Some traybake tins come as this as standard, whereas others come as 9×12″. These tins will also work. However if you want to make a 9×9″ cake, you will want to half the recipe!
Tips and tricks on cream cheese frosting and baking with bananas can be found above! x
Banana Traybake Cake!
- 5 medium ripe bananas
- 200 g unsalted butter (room temp)
- 225 g light brown sugar
- 350 g self-raising flour
- 1 tsp baking powder
- 5 medium eggs
- 150 g soured cream (or natural yoghurt/buttermilk)
- 1 tsp vanilla extract (optional)
- 125 g unsalted butter (room temp)
- 125 g icing sugar
- 250 g full-fat cream cheese
- 1 tsp vanilla extract
- 50-100 g walnuts (chopped)
- Preheat your oven to 160ºc/140ºfan and line a 9x13" traybake tin with parchment paper!
- Mush the bananas up until they're soft and mushy
- In a new bowl, add the unsalted butter and light brown soft sugar and beat until smooth and light.
- Add in the eggs, mashed banana, soured cream and vanilla extract and beat again.
- Add in the self raising flour and baking powder and beat again until combined.
- Pour the mixture into the lined tin and spread
- Bake in the oven for 60-70 minutes - until baked through.
- Once baked, leave to cool fully.
- Beat the butter on it's own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat until thick and smooth.
- Spread the frosting onto the cooled cake, and top with the chopped nuts. ENJOY!
- The baking time can vary, but it shouldn't take much longer at all than the recipe says.
- This recipe will last for 4-5 days easily - and tastes amazing throughout!
- I recommend using this traybake tin
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