Teilahs Banana Cake

About This Recipe


I decided to make a banana cake for my Dad’s iso birthday during the lockdown. It’s the best banana cake ever!


Recipe Details

  • Prep time: 15 mins

  • Cook time: 1 hour (less for smaller cakes)

  • Servings: 1 large cake, 4 small cakes or 12 muffin-sized cakes



  • 250g butter, at room temperature 

  • 1 ½ cup of white sugar 

  • 4 eggs

  • 2tsp of vanilla extract

  • 4 overripe bananas, mashed and peeled

  • 2 tsp of baking soda 

  • ½ cup of hot milk 

  • 3 cups of plain flour 

  • 2 tsp of baking powder

Lemon Icing

  • 50g of butter, room temperature 

  • 3 tsp of lemon juice 

  • 3 cups of icing sugar



  • Preheat oven to 170* Degrees. Grease a medium (23cm-diameter) cake tin with and line baking paper. 

  • Then beat butter and sugar until creamy. Beat in the eggs and add the vanilla and bananas to the creamy mixture. 

  • In a separate bowl, dissolve baking soda in hot milk then add to mixture and stir to combine. 

  • Sift in the flour and baking powder, then fold gently into the mixture using a big spoon and a large scooping action to keep the mixture light. Avoid over mixing the mixture. 

  • Spoon the mixture into prepared tin and smooth the top. Bake until a skewer is inserted into the centre of the cake comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes to bake, allow 45-55 minutes for medium sized cakes and 20 minutes for muffin sized cakes. When the cake is ready, allow it to cool down in tin and then turn it out for the icing of the cake. 

Lemon Icing

  • Beat together the butter, lemon juice, icing sugar and ½ tsp of hot water until you have a creamy consistency. Then spread over cake and enjoy!

The best banana cake ever!