About this recipe:This wonderful cake can be enjoyed for afternoon tea or special occasions, such as birthdays. Two layers of banana cake are filled and topped with buttercream icing.
For the Cake
2 eggs, separated
1 teaspoon bicarbonate of soda
4 tablespoons buttermilk
300g caster sugar
1 teaspoon vanilla extract
200g plain flour
3 ripe bananas, mashed
120g chopped pecans
For the Icing
50g butter, softened
240g icing sugar
3 tablespoons whipping cream
pecan halves (optional)
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
Stir together the bicarbonate of soda and buttermilk. Cream 110g butter with the caster sugar. Add the egg yolks and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared tins.
Bake at 180 C / Gas 4 for 25 minutes or until cakes test done. Let cakes cool in tins.
Meanwhile, cream 50g butter with the icing sugar. Stir in the whipping cream until well blended. Spread over cooled cake layers. Top with pecan halves if desired.