logo
Food Advertising by

Ingrid’s PINK ICED BANANA CAKE

I never thought I would get suckered into the whole ‘pink for girls’. But, I’m convinced, as soon as a baby girl enters your life, someone hynotises you at the hospital into thinking about pink and buying up pink in bulk. Hence why this easy banana cake has been pinked up for my baby girls 1st birthday. I’m not much of a baker or a cake decorator, so simple and sweet was my goal. And, my baby girl loves bananas, so it ticked all the boxes. Pink it up even more, by adding some marshmallows as we did for a recipe card photoshoot for Chocolate cake with vanilla buttercream and marshmallows. Alternatively, omit the pink icing and dust with icing sugar, or add lemon icing.

Ingrid’s pink iced banana cake
 
Prep time

Cook time

Total time

 

Makes: 1 large cake (23cm)
Serves: 8

What you need
  • 250g butter, softened
  • 1½ cups sugar
  • 4 eggs
  • 2 tsp natural vanilla essence
  • 4 very ripe bananas, peeled and mashed (about 2 cups)
  • 2 tsp baking soda
  • ½ cup hot milk
  • 3 cups flour
  • 2 tsp baking powder
Pink berry icing
  • 50g butter, softened
  • 5 tablespoons of boiled water
  • 2 cups pink berry icing sugar
  • hundreds and thousands to decorate

How to make
  1. Preheat oven to 170°C. Line the bottom of a 23cm round springform cake tin with baking paper. I traced around the bottom of the tin onto the baking paper and cut it out. Grease the sides of the tin with butter.
  2. Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas. Dissolve baking soda in hot milk and add to mixture. Sift over flour and baking powder and use a spatula to fold in. Make sure all your flour has been folded through the wet ingredients.
  3. Spoon mixture into prepared tin and smooth top. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes.
  4. Cool in tin and ice when cool. Store in a sealed container in a cool place for 2-3 days or wrap un-iced cake and freeze.
  5. Beat together butter and icing sugar and gradually add hot water until creamy and the consistency for spreading. Using a (cake) spatula to spread around the cake. Wet spatula with hot water at intervals to help with spreading, especially around the sides of the cake. It doesn’t need to be perfect, just needs to cover the cake.
  6. Sprinkle hundreds and thousands to the top.

Banana cake recipe from Annabel Langbein
Posted as part of a monthly food blogging challenge Our Growing Edge

 

Comments (4)

 

4 Responses

  1. Oh yum, your cake looks and sounds so delicious!

    • Ingrid Opera says:

      Thanks Rosie, it was delicious I can vouch for that! Keep up with your photography, the more you cook, blog and shoot, the better you will get. We found it quite difficult at first, and to be honest we still have our off days – Vanessa was photographing her birthday cake under harsh lighting, with kids fingers everywhere, and flys !!!

  2. Dina says:

    the pink icing is so pretty. the cake sounds delish!

  3. I love it when I have to check our own blog for a recipe – making Leo’s cake again tonight for his actual birthday today but will be officially celebrating tomorrow…X Happy Birthday my beautiful baby boy

Leave a Reply