• 2 cups self raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 120g butter or spread of your choice, room temperature
  • 1/2 cup honey
  • 3 small beaten eggs at room temperature
  • 1/4 cup warmed milk mixed with 1 tsp bicarbonate of soda
  • 250g cup mashed very ripe bananas
  • 1 tsp vanilla essence
  • 1/3 cup almond meal (optional)

For frosting:

  • 250g softened cream cheese
  • 1/4 cup spread/butter, room temperature
  • 1 tsp vanilla essence
  • 3 cups icing sugar mixture


  1. Sift flour, baking powder and cinnamon together into a large bowl.
  2. In another bowl, beat the butter/spread with the honey until combined beat in the eggs and the milk with the bicarbonate of soda.
  3. Beat in the mashed bananas and vanilla.
  4. Remove beater and fold in the flour and almond meal (if used) combine well. Spoon
    into a well buttered/floured Kugelhoff tin and cook for 40 – 45 minutes or until skewer comes out clean when inserted and removed from centre of cake allow to cool for 5 minutes in tin before tipping out onto cooling rack.
  5. Make the frosting by beating the cheese, butter and vanilla with an electric beater until combined add the icing sugar mixture and beat until smooth. Spread over cooled cake.

Preparation time: 10 minutes
Cooking Time: 40-45 minutes
Temperature: Set oven on 160C
Low Rack
Preheat: Optional


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