Ever wondered how to make the most perfect, melt-in-the-mouth banana cake? Then look no further – April Carter from Rhubarb & Rose is here to show you how.

Banana bread, the healthier and breakfast-appropriate cousin of the banana cake, holds lots of memories for me. I baked countless loaves during early morning shifts when I worked as a baker at Violet in East London, have eaten it for breakfast in Brazil alongside exotic fruits, and made many versions at home, sometimes with walnuts, sometimes seeds, and usually thickly sliced, toasted and buttered.

Unlike the classic loaf-shaped banana bread, this round cake version, topped with cinnamon cream cheese icing, makes a great teatime treat and is special enough to top with candles for a birthday.

Since bananas get sweeter and easier to mash as they ripen, this is the perfect recipe for using up forgotten fruit at the bottom of the bowl. Melted butter along with the ripe bananas makes for a moist crumb which keeps well, and the soft light brown sugar adds a caramel flavour.


  • Avoid drying out your cake by checking it five minutes before the baking time is up, and take it out of the oven to cool as soon as a skewer inserted into the centre comes out clean.
  • For perfect icing that keeps its shape for spreading, use chilled cream cheese and a light touch when mixing.
  • Warm spices like cinnamon complement the banana flavour but the icing would also work with a swirl of caramel sauce or some vanilla extract.
  • Finish off your decoration with slices of a firmer yellow banana just before serving.



Serves 8 to 10

150g unsalted butter, plus extra for greasing
225g plain flour
1 tablespoon baking powder
3 ripe bananas (around 250g peeled weight)
150g soft light brown sugar
2 large free-range eggs
60ml natural yoghurt
1 teaspoon vanilla extract

100g unsalted butter, softened
175g icing sugar
60g cream cheese, chilled
½ teaspoon ground cinnamon
Optional: 1 banana

1. Preheat the oven to 170°C/325°F/gas 3. Grease and line a 20cm round, deep cake tin. Melt the butter over a low heat.

2. In a mixing bowl, whisk together the flour, baking powder and ¼ teaspoon of sea salt. Peel and mash the bananas in a separate bowl with the back of a fork, then whisk in the melted butter, sugar, eggs, yoghurt and vanilla extract.

3. Add the flour mixture to the banana mixture and whisk until just combined.

4. Spoon into the cake tin and bake for 40 to 50 minutes, or until an inserted skewer comes out clean. Leave the cake to cool in its tin for 10 minutes, before turning it out onto a wire rack to cool completely.

5. While the cake is cooling, make the icing. Using an electric mixer beat the butter, sugar and cinnamon until pale and fluffy.

6. Add the cream cheese and beat until just combined.

7. Spread onto the top of the cooled cake and top with slices of banana before serving, if you like.


banana cake, cake


  • Irene Soh

    Hi ,
    I am wondering why some recipes uses deference method when whisking the egg white separately then mix into other ingredients. But yours need not, will the texture be fluffy and moist after baked?
    Thanks you.

  • Sara Srv

    I guess the baking powder amount is 1 teaspoon.
    I made this recipe as muffins. And added the cinnamon into the cake batter so to avoid icing to cut extra calories. Reduced baking time to 20-25 mins.
    It also saved me from washing a cake tin!
    Never tasted a banana cake like this before!
    It’s super moist, not too sweet
    One word: Amazing!

  • Rohini Singh

    Hi. Thanks for the lovely recepie. My cake came out amazingly delicious the first time I tried it. Feel on top of the world. My son just loved it. Yeah! Mission accomplished!!!

  • Jacqueline D’souza

    oh dear, i put in 1 tbsp :S

  • Johannah Thoms

    Can you replace the youghut with something else?

  • Magdalena0512

    I have made this but the cake is very wet. It seems cooked but it is just wet and heavy. Apparently when the cake is too wet it has either too much fruit or too little flour. It was definitely baked as I checked it with wooden stick thoroughly. I have added the exact amount of flour and less bananas than stated in the recipe (1.5 ripe
    bananas). ! I don’t know what would have happened if I added 3 bananas? Could sb explain to me if this cake should be so wet? Thank you

  • david bradley

    i wish he would add the conversion recipe for us Canadians. Love Jamie’s recipes regardless

  • Jo Bautista Dy

    I had the same experience. The bread is too moist. I think 2 cups of flour should be added instead. But the taste is awesome! Thanks Jamie!