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Banana Cake

  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Banana Cake


Topping ingredients
  • 1 banana
  • 125 grams Stork
  • 125g light brown sugar
  • 2 medium eggs
  • 125g self-raising flour
  • 1 level teaspoon baking powder
  • 25g grated desiccated coconut and sweets of your choice
  • 150g cream cheese
  • 50g caster sugar
  • ½ teaspoon vanilla extract
  • A deep round cake tin 20cm in diameter, (greased, floured and the base lined with baking paper).

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 180°C, 160 °C fan oven, Gas mark 4.
  2. Peel and mash the banana. Place all cake ingredients in a mixing bowl and beat until smooth (1 minute)
  3. Spoon the batter into the prepared tin. Bake in preheated oven for 35-40 minutes until golden brown. Leave the cake to rest for 2 minutes. 
  4. Turn the cake onto a cooling rack and cool.
  5. Toast the coconut in a dry frying pan over medium heat, stirring until lightly browned. Let cool on a plate.
  6. Mix the cream cheese with a spoon or blender with the sugar and vanilla extract until smooth.
  7. Spread the topping over the cake and sprinkle with coconut or sweets.