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Banana traybake with cream cheese frosting

Banana traybake with cream cheese frosting with three slices cut out

Banana traybake with cream cheese frosting

Name: Banana traybake with cream cheese frosting
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes 20 squares
Ingredients: 200g golden caster sugar; 300g ripe bananas (2 medium), peeled; 125ml flavourless oil like sunflower or grapeseed; 4 eggs; 125g wholemeal or rye flour; 100g plain flour; 1 tsp cinnamon; 3 tsp baking powder; 100g white chocolate chips or chopped walnuts (optional); 100g unsalted butter softened; 100g icing sugar sieved; 200g full-fat cream cheese; large pinch cinnamon

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Makes 20 squares

Easy

Prep: 30 mins

Cook: 40 mins

plus cooling

A star rating of 4.8 out of 5.27 ratingsRate

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Enjoy this indulgent banana traybake for dessert or with a cuppa for an afternoon treat. Sprinkle with a dusting of cinnamon for the finishing touch

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g golden caster sugar
300g ripe bananas

(2 medium), peeled
125ml flavourless oil

like sunflower or grapeseed
4 eggs
125g wholemeal or rye flour
100g plain flour
1 tsp cinnamon
3 tsp baking powder
100g white chocolate chips

or chopped walnuts (optional)

Frosting

100g unsalted butter

softened
100g icing sugar

sieved
200g full-fat cream cheese
large pinch cinnamon

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Nutrition: Per serving

kcal246
fat14g
saturates5g
carbs26g
sugars18g
fibre1g
protein3g
salt0.3g

Method

step 1

Line a 25 x 20cm traybake tin with baking parchment and heat the oven to 190C/170C fan/gas 5. Tip the sugar, bananas, oil and eggs into a large bowl and whisk them together. If your bananas are very ripe then you can use a balloon whisk for this, or use a fork to mash. Add the flours, cinnamon and baking powder and whisk the mixture until everything is just combined – don’t take too long over this bit as the baking powder will have started to activate. Stir in the chocolate chips, if using, and scoop the mixture into your tin. Bake for 30-40 mins or until the sponge is firm and springy to the touch and lightly browned on top. Cool in the tin.
step 2

To make the frosting, beat the butter until it is really soft then beat in the icing sugar. Use a spatula to fold in the soft cheese, making sure it is all thoroughly mixed in. Don’t be tempted to beat the mixture, this will make it runnier.
step 3

Lift the cake carefully out of the tin, peel off the paper and transfer it to a plate or board. Spread over the frosting, making it as neat or messy as you like. Lightly dust the top with cinnamon – use a tea strainer to help with this if you have one. Cut into pieces to serve. Will keep for up to 3 days in an airtight container.

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A star rating of 4.8 out of 5.27 ratings

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