Growing up, the humble banana cake was something my mother baked on a regular basis. I still remember the old repurposed biscuit tin she used to keep the cakes in, it had two fluffy kittens on it so it was quite hard to forget. So when I think banana cake, it always brings back fond memories.
Now, when it comes to making a cake, I always think bigger is better. The thing is, it doesn’t always have to be a battle or take an overly skilled baker to achieve. Edmonds have made this easy with their readymade Banana Cake Mix because it conveniently makes 3 cakes from the one bag. So if you’re only the occasional baker yet want to impress for any celebration, try layering it up with all 3 cakes!
Using Edmonds Banana Cake Mix as the primary base to this recipe, I’ve spiced it up with the exotic flavours of chai for a subtle crowd pleaser. Whether you’re a fan of buttercream or not, I’ve kept it light to focus on those nostalgic banana flavours along with the subtle spices.
See below for an extra special giveaway to get you on your way with baking!
- To bake 1 cake (you’ll need to make this three times to achieve above cake)
- 2⅔ Cups Edmonds Banana Cake Mix
- 1 Egg - Size 6
- 2 Tablespoons Vegetable Oil
- ½ Cup Cool Chai Infused Water
- 2 Mashed Ripe Bananas
- ½ Teaspoon Ground Clove
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Cardamon
- Buttercream to cover 3 cakes
- 300g Unsalted Butter - Room Temp
- 675g Icing Sugar
- 3-4 Tablespoons Chai Infused Milk
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Cardamon
- Flick oven to 170C conventional or 150C fan-forced and grease a 20cm round cake tin (I like to use Springform tins) and line base with baking paper.
- First we want to make the chai infused water. For this, pour ½ a cup of boiling water into a mug, add your favourite chai teabag and allow to brew and cool.
- When the infused water has cooled, combine all of the cake ingredients together into a medium sized mixing bowl, beating with a handheld mixer for 1 minute on a low speed to combine.
- Scrape down the sides and continue to beat for a further minute.
- Spoon mixture into prepared cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
- Leave for around 10 minutes to cool slightly before turning out onto a wire rack.
- To achieve the layered cake shown above in the product photo, you'll want to repeat the above steps to make all 3 cakes using the Edmonds Banana Cake Mix.
- When all 3 cakes have been baked and cooled, it's time to trim to size. Since banana cakes commonly dome, you may want to trim top slightly. To do this, place cakes in the fridge for about 20 minutes then remove and very carefully using a serrated knife cut away some of the dome. This could be about 5mm to 10mm depending on dome.
- When cakes have been trimmed and set aside, it's time to start on the buttercream. First we want to infuse some milk. To do this, heat about ½ a cup of milk in a mug then add your favourite chai teabag. Allow to brew and cool completely.
- Place the butter into a medium sized bowl and beat for 5 minutes with an electric beater. If you're worried about getting a sore arm, use a free-standing mixer instead.
- Scrape down the sides and sift in half the measure of icing sugar, beat for another 3 minutes.
- Add final measure for icing sugar along with spices and beat for another 3 minutes.
- Scrape down the sides once more and on a slow speed add 3-4 tablespoons of chai infused milk depending on the consistency you're after. Turn the speed back up and blast for another minute or so.
- Place your buttercream in a bowl and let's move back to the cakes.
- Carefully using a knife or spatula give your cake a generous filling of buttercream between each cake layer as you build it up. Note: For the top layer I like to flip the cake upside down so that it has a nice flat surface. When all 3 cakes are on top of each other, add a layer of buttercream around the outside. Fill in gaps between layers but leave sides of cake exposed, giving it a nice naked look.
- Leave the cake perfectly as is or dress it up with some fresh flowers or succulents.
Giveaway has ended.
Thanks to Edmonds I have a $50 prize pack to giveaway to one lucky reader, full of Edmonds goodies. To enter, simply leave a comment below or if you’d like share your fondest memories about the humble banana cake, I’d love to hear about it. Entries to this giveaway end on Saturday 4th June and the winner will be drawn at random on Sunday 5th June. Open to New Zealand readers only. Best of luck!