1. 125g butter, at room temperature

  2. 1/2 cup (110g) brown sugar, firmly packed

  3. 1 tsp Queen Vanilla Bean Paste

  4. 2 large eggs

  5. 3 very ripe medium bananas (about 120g each)

  6. 1 tbsp milk

  7. 1 1/2 cups (225g) self-raising flour

  8. 1 1/2 tsp ground cinnamon or Queen Cinnamon Baking Paste

  9. ¼ tsp bicarbonate of soda

Vanilla Lemon Icing

  1. 1 cup (150g) icing sugar

  2. 10g butter, melted

  3. 2 tsp Queen Natural Vanilla Extract

  4. 2 tsp strained fresh lemon juice

Method - Cake

  1. 1

    Preheat oven to 180°C (160°C fan-forced). Grease a 20cm round cake tin and line the base with non-stick baking paper.

  2. 2

    Use an electric mixer to beat butter, sugar and vanilla in a mixing bowl until pale and creamy, scraping down the side of the bowl when necessary. Add eggs one at a time, beating well after each addition until well combined.

  3. 3

    Use a fork to mash the bananas on a plate. Add to butter mixture and stir to combine. Stir in the milk. Sift together flour, cinnamon and bicarbonate of soda, add to banana mixture and then use a spatula or large metal spoon to fold together until just combined.

  4. 4

    Spoon mixture into prepared tin and smooth surface with the back of a metal spoon. Bake for 40-45 minutes or until cooked when tested with a skewer. Stand in the tin for 5 minutes before turning onto a wire rack to cool.

Method - Icing

  1. 1

    When the cake is completely cool make the Vanilla Lemon Icing. Sift icing sugar into a medium mixing bowl, add butter, vanilla and lemon juice and stir with a wooden spoon until a smooth, thick spreadable consistency. Spread icing over the top of the cake. Serve in wedges.


  • This cake will keep in an airtight container at room temperature for up to 3 days.


If using Queen Cinnamon Baking Paste, simply add to wet ingredients.

Comments & Reviews

It was a good suggestion of, making icing thank you.