Kate Ritchie’s Banana Cake with Cream Cheese Icing


1 3/4 cup of self raising flour

1 cup of caster sugar

1/4 cup of brown sugar packed firmly

2 eggs

125g butter

3/4 cup of sour cream

2-3 well ripened bananas



1 cup (250g) of cream cheese

1 3/4 cup of icing sugar

1 tsp of lemon juice


Filling (optional)

1 tub of mascarpone

1 tin of sliced mangoes (or fresh if they are in season and affordable)


Preheat oven to 180°C. Grease and line bottom of chosen baking tin. Square, loaf, round or even muffin tray – however you prefer to eat it!

Combine flour with white and brown sugar in a large bowl. Beat eggs, melt butter, mash bananas (I keep mine a little bit chunky) and add to bowl along with the sour cream.

Mix together using a large wooden spoon. Spoon into a lined tin and bake for approximately 40 minutes. Allow to cool in tin.

Once cooled, slice the cake horizontally into two halves. Spread the mascarpone to cover the bottom layer. Arrange the sliced mango evenly over the mascarpone and return the top layer of the cake. To make the icing beat together the cream cheese, icing sugar and lemon juice.

Remove cake from tin and place on cake tray/stand. Use a butter knife dipped in a mug of boiling water to ice. I sometimes decorate with lavender picking or for something more edible, try coconut.

Remember! If you feel as though including the filling AND the icing is way too many calories, you are probably right! If you opt for the filling, forget the icing and sprinkle with a little icing sugar instead.

*Stock Image.