Banana Traybake
Looking for an alternative to plain old banana bread? This tasty banana traybake with cream cheese icing is delicious! Drizzle on some caramel sauce for a classic banoffee traybake flavour!
Servings 16 Squares
Calories 369kcal
Ingredients
For the Banana Cake:
- 3 Very Ripe Bananas Mashed
- 200 g Margarine or butter
- 200 g Caster Sugar
- 4 Medium Eggs
- 1 Teaspoon Vanilla Extract
- 250 g Self-Raising Flour
- 100 g Carnation Caramel Optional
For the Cream Cheese Icing:
- 100 g Butter Not margarine– at room temperature, and cut into slices or cubes
- 100 g Icing Sugar
- 200 g Soft Cheese Philadelphia is the best
- 50 g Carnation Caramel Optional
Instructions
- Preheat the oven to 180 degrees C (fan-assisted) and grease or line a walled baking tray or brownie tin.
- Whisk together the margarine and sugar in a large mixing bowl until smooth.
- Add the eggs, whisking in one at a time.
- Add the bananas and vanilla and whisk together well.
- Tip in the flour and whisk for 2-3 minutes until smooth (don’t worry about little lumps of banana).
- Pour into the prepared tin.
- Bake in the centre of the oven for 25-30 minutes, until a skewer, comes out clean.
- Leave in the tin to cool.
- While the cake is still warm, if you want to add a banoffee flavour, stab it all over with a skewer, stabbing right to the bottom, and gently warm the caramel up in a pan, or microwave, until it’s runny.
- Drizzle over the still-warm cake and spread all over.
- Leave the cake to cool completely before removing it from the tin, peeling off the baking paper if using.
- To make the cream cheese icing first beat the butter in a mixing bowl.
- Once the butter has softened, add the icing sugar and continue to beat until soft.
- Carefully stir in the cream cheese until the colour is even and there are no big lumps.
- Roughly spread this on the cake.
- For a finishing touch, warm a little more caramel until runny, cool slightly and drizzle over the top using a spoon or piping bag.
Notes
- The caramel is completely optional, a banana cake with cream cheese icing is gorgeous as it is.
- If your caramel still feels too thick to drizzle, stir in a tablespoon of butter until it melts.
- I recommend keeping a cake with cream cheese icing in the fridge and only leaving it out for a few hours at most.
- I use a brownie tin that’s around 10” by 8”, if yours is bigger, your cake won’t be as deep and you’ll need to reduce the baking time.
- Be careful not to overmix your cream cheese icing, it will go very runny quickly. It’s better to undermix, leaving a few lumps if you’re not sure.
- Philadelphia usually has a lower liquid content than stores own soft cheese, which makes it less likely to give you a runny icing.