Banana Cake with a Bush Bent


  • 4 medium sized ripe bananas (mashed)
  • ½ cup (125ml) light flavoured olive oil
  • 3 eggs
  • 1½ cups (265g) brown sugar
  • 2 teaspoons vanilla extract
  • 1½ cups (225g) self-raising flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mountain pepper
  • 1 teaspoon lemon myrtle
  • 1 ½ teaspoon wattleseed


  • 125gm cream cheese
  • 65g butter softened
  • ½ tsp vanilla
  • 1 tsp lemon myrtle  
  • ½ tablespoon lemon juice
  • 1 cup icing sugar


  • Preheat oven to 180°C (no fan).
  • Place the bananas in a bowl and mash with a fork. Stir through the mountain pepper, wattleseed, lemon myrtle and cinnamon.
  • Add the oil, eggs, sugar and vanilla to the banana mix and stir to combine.
  • Add the flour and mix to combine.
  • Using butter (or light oil) grease a 20cm Bundt cake tin (or round cake tin). Make sure this is done thoroughly.
  • Pour mixture into cake tin. Cook for 45 minutes or until a skewer comes out clean. Allow to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
  • Cool completely before icing. 
  • To make icing, use hand beaters or an electric mixer to combine all ingredients. Mix well until light and fluffy.
  • Ice your cake and enjoy with a good cup of tea.


Banana Cake

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