Banana Tray Bake with Cream Cheese Icing
This Banana Tray Bake recipe is sooooo delicious and easy to make. Come on, you must try this one. I know I only post recipes that I really like, but really, go for it. Moist, light and super easy, that’s what you love, right? There’s always a time when you have bananas that need to be used up because they are overripe, and nobody really wants to eat them. This is the perfect time to pull out this recipe.
Why you’ll love this Recipe
This Banana Tray Bake is not only delicious but also versatile. It’s perfect for afternoon tea, dessert, or even as a decadent breakfast treat. The moist banana cake paired with the creamy frosting creates a balance of flavours that’s simply irresistible. Plus, it’s a great way to use up those overripe bananas (in case you missed this the first time) that might otherwise go to waste. So, why not give this recipe a go? It’s sure to become a family favourite, and who knows – you might find yourself buying extra bananas so that they can ripen and be transformed into this delightful tray bake! 😁
Cream cheese icing tips
When making cream cheese icing, it’s essential to have the butter and cream cheese at the same temperature (room temperature) before whipping. If you take both butter and cream cheese straight from the fridge and beat, you’ll find the butter takes way longer to soften. First, you’ll have bits of un-softened lumps of butter in your cream cheese. This makes it not so nice to eat, and if you’re going to pipe your icing, you’ll have bits of butter clogging up your piping bag. If you’ve ever had this happen, you’ll know it’s a pain in the butt. Then, if you try to keep whipping until the butter is the right consistency, your cream cheese will be too soft. Don’t end up with a soupy mess.
The solution to cold butter
Don’t microwave till it melts; you’ll change its chemical structure, and it won’t be light and fluffy when you whip it. I advise grating it or chopping it into small cubes, then beating it until soft before adding the cream cheese. The best way to do this is in the Thermomix if you own one. Take small cubes of cold butter, pop them in your Thermomix, blitz until it’s soft, and then add your cream cheese. The usual is about 30 seconds on Speed 5, depending on the amount of butter you have. It’s a brilliant way to do it because the Thermomix works so fast; the butter is soft but still cool, so when you add the cream cheese and blend, it’s a perfect consistency for piping.
Serving and Storage
This Banana Tray Bake is perfect for serving at room temperature. For an extra special touch, sprinkle some chopped walnuts over the top just before serving. The cake will keep well in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Yes! Substitute self-raising flour with a gluten-free self-raising flour blend.
Absolutely! Freeze uniced slices in an airtight container for up to three months. Thaw at room temperature before adding icing.
Banana Tray Bake with Cream Cheese Frosting – Thermomix method
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becs-table.com.auEquipment
- 1 Thermomix
Ingredients
For the Cake
- 115 g butter small cold cubes for Thermomix method
- 280 g sugar
- 2 eggs around 100g without shell
- 120 g sour cream
- 1 tsp vanilla extract
- 250 g wholemeal flour
- 1 tsp baking powder
- 1/4 tsp salt
- 280- 360 g super ripe bananas mashed (about 2 really large bananas)
- 1 cup walnut pieces toasted
For the topping
- 115 g butter
- 225 g cream cheese
- 400 gm icing sugar
- 2 tsp vanilla
Instructions
- Preheat the oven to 180°c
For the Cake
- Toast the walnut pieces for ten minutes or until they become fragrant or crunch when you break them with your hands. Watch out they’re hot when they come out of the oven.
- Weigh the flour, baking powder and salt into the TM bowl and sift with the MC in place on speed 3/5 seconds then remove and set aside
- Weigh the banana into the TM bowl and chop on speed 3/6 sec and remove
- Without washing the TM bowl weigh in the butter and sugar and beat on speed 5/10 seconds.
- Add the butterfly into the TM bowl. Add the eggs, sour cream, vanilla and mix on speed 2/10 seconds
- Return the flour mix, banana and walnuts and mix again on speed 3/10 seconds
- Pour and spread into a greased 12×5-inch baking pan. Bake until a toothpick comes out clean Remove from the oven and allow to cool completely in the pan. The surface will become quite golden brown but don’t worry; it’s all about the sugars caramelising.
For the Topping
- While the traybake is cooling, you can begin to make the frosting.
- Weigh the cold cubes of butter into the TM bowl, beat for 30 seconds/speed 5, then weigh in the cream cheese and vanilla. Beat again for around 10 seconds/ speed 5 until light and creamy. This will depend on how cold your ingredients are, but check around 10 seconds, then scrape the base and sides of your bowl and go again if it's still not soft and fluffy.
- Weigh about 3/4 of the icing and beat on speed 3 with the MC in place. You'll need to keep an eye on it; it should take around 15 seconds, with a scrape down in between. Add more icing sugar, beating as you go until you reach the desired texture.
Video
Banana Tray Bake with Cream Cheese Frosting – Conventional method
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Stand mixer
Ingredients
For the Cake
- 115 g butter
- 280 g sugar
- 2 eggs
- 120 g sour cream
- 1 tsp vanilla extract
- 250 g wholemeal flour
- 1 tsp baking soda
- 1/4 tsp salt
- 280- 360 g super ripe bananas mashed (about 2 really large)
- 1 cup walnut pieces toasted
For the topping
- 115 g butter
- 225 g cream cheese
- 400 gm icing sugar
- 2 tsp vanilla
Instructions
- Preheat the oven to 180°.
For the cake
- Toast the walnut pieces for ten minutes or until they become fragrant or crunch when you break them with your hands. Watch out they’re hot when they come out of the oven.
- Next, in a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, sour cream, Vanilla, and stir to combine. Then, add the mashed banana and combine.
- In a separate bowl, combine the flour, baking soda and salt and gradually add the dry ingredients to the creamed mixture. Stir in the toasted walnuts.
- Spread into a greased 12×5-inch baking pan. Bake until a toothpick comes out clean Remove from the oven and allow to cool completely in the pan. The surface will become quite golden brown but don’t worry; it’s all about the sugars caramelising.
For the topping
- While the traybake is cooling begin to make the frosting. Beat together the cream cheese, butter and Vanilla. Once combined, gradually beat in enough confectioners’ sugar to achieve desired consistency. Frost the bars and store them in the refrigerator until you are ready to serve.
Want to know more?
Here’s another great recipe to use up those ripe bananas Bec’s Banana Bread
Do you love to learn tips for baking? We run a Bake Club online subscription where we teach you all sorts of pastry chef tips. You can find out more here. 
Absolutely the best banana cake. Your recipe says baking soda but watching the video you use baking powder? I used baking powder but some banana cakes use bi carb soda?
Oh yes, you’re quite right, Sheree; I didn’t pick that one up. Thank you for telling me. Sometimes when I migrate recipes into the recipe platform I use it picks up the wrong ingredient. I usually check, but clearly missed this one. In any case, thank goodness either will work just fine with this recipe, but I’ll go in now and amend the ingredient list. Thank you again
I finally made this and it is really lovely. Many thanks, again, Bec for a delicious and successful recipe. 😀
I’m glad you’ve had chance to try it and like it. It was really popular in our Cafe. 💖
Bec, can I replace the wholemeal flour for white flour? If so, do I need to adjust the flour ratio? Many thanks. 😊
Hi Michelle,
Great question! You can definitely swap wholemeal flour for white flour, but I’d suggest starting by replacing just half of the wholemeal flour with white flour and seeing how you like the result. The texture can vary depending on the brand-some supermarket wholemeal flours aren’t 100% wholemeal, while others are a bit heavier. Try a 50/50 mix first, then adjust to suit your taste and the flour you have. Let me know how it goes! 😊
Many thanks, Bec. I’m grateful for all of your professional advice. 😊
You’re welcome Michelle.