Couple of days ago, I was doing my weekend grocery run and guess what? There were a few big bags of ripe bananas (at least 8 inside!) sitting at the fruits weighing station, crying out “Buy Me”, with a price tag of $2 bucks! The offer was too irresistible and since we are huge banana fans, it would be fitting to add that bag into our grocery cart.
It has been some time since I baked my Super Moist Banana Cake, and this would be the perfect opportunity to whip it up again. This time, I added a little creamy surprise in the centre of this Cream Cheese filled Banana Cake – yes, cream cheese! Now, who says banana cake is boring?
In case you are wondering what I did with the rest of the super ripe nanas, I carefully peeled the rest, wrapped them individually with cling wrap and freeze them. That way, we could use them for our morning shakes, eat them as a frozen treat or make more banana recipes!
Oh, my original recipe requires no fancy equipment / mixer, just a good ol’ plain balloon whisk. For the purpose of making this video, I switched my usual “weapon” and used an electric hand mixer.
Banana Cake (using my super moist banana cake recipe)
½ cup (113 g) unsalted butter – softened at room temperature
¾ cup (150 g) caster sugar
3 large very ripe bananas – mashed with fork
2 large eggs (about 55 g – 60 g)
2 tbsp milk
1 tsp vanilla extract
1 cup (110 g) plain flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
Cream Cheese Filling:
4 oz. 125 g cream cheese – softened at room temperature
1 egg – beaten (use only half of it)
1 ¼ tbsp (18 g) all-purpose flour
¼ cup (60 g) caster sugar
Makes 1 x 10″ loaf pan
Recipe inspired by: Lil Luna (with modifications)
Using a balloon whisk or electric hand mixer, cream the butter and sugar together, until light and fluffy.
Add in eggs, milk and vanilla extract. Mix until well combined.
Add in mashed bananas and mix well.
Sift in flour, salt, baking powder and baking soda and mix until just combined.
In a medium bowl, add in all the ingredients for the cream cheese filling and mix well.
Pour 3/4 of the batter into a lightly greased 10 x 6 loaf pan.
Drizzle in the cream cheese and spread it out lightly.
Cover with the rest of the banana cake batter and use a spatula to level the top.
Bake in the oven for 170°C/340°F for 55 mins.
Do not insert a skewer to test the doneness of the cake as it won’t be accurate because of the cream cheese filling.
If the edges of the cake is brown and pulled away slightly from the tin, it is done.