Californian Banana Cake

Jan 6, 2021


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Californian Banana Cake

  • Author: The 4 Blades
  • Yield: 16


This recipe has been shared with us by Victoria Perreau.

“When preparing to submit this banana cake as an entry I nearly called it ‘Yet Another Banana Cake,’ as there are a lot around. However, I have tried a lot of those recipes and I still keep coming back to this one. I was given the recipe by a roommate when I was studying in California a very long time ago, hence the name. I have adapted it from a traditional method, and although it has a couple more steps than most banana cake / bread recipes, they are worth it to get the beautiful texture!” – Victoria

Recipe Tester Feedback: “Taste was really good. Perfect for school lunches.” – Prue

No: Nuts
Contains: Gluten / Dairy / Egg


Cake batter:

  • sugar – 120g
  • banana – 250g, overripe, mashed (approx. 2 large bananas)
  • butter – 120g, unsalted, cubed and softened
  • eggs – 2, large
  • self raising flour – 220g
  • bicarb soda – 1 tsp
  • salt – 1 tsp
  • sour cream – 110g
  • vanilla – 1 tsp


  • icing sugar – 300g
  • butter – 50g, unsalted
  • lemon juice – 50g (from approx. 1 lemon)


  1. Preheat the oven to 180C. Grease and line a 20cm square cake tin with baking paper.
  2. Add the sugar (120g) to the bowl. Mill Speed 9 / 5 seconds. Set aside.
  3. Without washing the bowl, add the bananas (250g) to the bowl. Mash Speed 6 / 5 seconds. Set aside.
  4. Add the prepared sugar and butter (120g) to the bowl. Mix Speed 4 / 20 seconds. Scrape down sides.
  5. Repeat Speed 4 / 20 seconds. Scrape down sides.
  6. Start the blades at Speed 4 and add the eggs (2) one at a time through the lid. It should take about 20 seconds.
  7. Add the self raising flour (220g), bicarb soda (1 tsp) and salt (1 tsp) to the bowl. Mix Speed 4 / 10 seconds.
  8. Add the mashed bananas, sour cream (110g) and vanilla (1 tsp) to the bowl. Mix Speed 5 / 20 seconds.
  9. Bake in the centre of the oven for 40 minutes, or until a skewer comes out clean.
  10. Remove from oven and allow to cool completely on a wire rack before icing.


  1. If you need to make your own icing sugar, add sugar (300g) to the bowl and grind Speed 9 / 10 seconds.
  2. To the icing sugar (300g), add the butter (50g) and lemon juice (50g). Program 2 minutes / Speed 3 until pale and fluffy.
  3. Ice the cake when it is completely cool.
  4. Enjoy!


Can be frozen

  • Prep Time: 10 minutes + cooling time
  • Cook Time: 40 minutes

Keywords: Thermomix Desserts, Free Thermomix Recipes, Sweet Thermomix Snacks, Vegetarian