Estimated reading time: 6 minutes
Thermomix Banana cake recipe is just like Sara Lee! It has a distinctive lush recipe with a decadent cream cheese frosting. This Thermomix recipe is a copycat of the original with all the same flavours. As soon as you taste it you will know it's true!
Have you ever been slightly addicted to a cake? I have! This was one of my guilty pleasures when I was pregnant with my first child. You may think oh well, that's not too bad until you understand that I was eating it by the slab! Oops! So any mama's to be, I have warned you! This recipe is addictive. Although, I don't think the addiction hurt me at all.
Given that I was eating so much Sara Lee Banana Cake... oh, and their Chocolate Slab Cake (but that's another story), I started trying to perfect the recipe myself. I think it was partly the shame of buying it so often, but also the cost was REALLY adding up. This recipe became my "go-to " banana cake recipe.
When I moved from a stand mixer to Thermomix the recipe was converted. For years now I have been making the cake in the Thermomix. So today I am sharing it with you. The subsequent children have all thoroughly approved of my cake.
Banana Cake Tips
- The recipe is really very similar to any banana bread recipe except that it is made lighter in colour and fluffier than a loaf with the prolonged whipping of the banana and some additional bicarb soda added to the self-raising flour.
- Use cake flour for a lighter texture, not bread flour.
- Test with a skewer before removing from the oven. The skewer should come out clean.
- Ensure the cake is fully cooled before icing.
Too Many Over-ripe Bananas?
What do you do if you have too many over-ripe bananas?
I really don't like wasting food. So I'm always on the lookout for ways to use over-ripe bananas. The easiest option is to freeze them until you need them, but what do you do with them then?
You could try this healthier banana bread recipe. I made a sugar-free banana bread that gets all its sweetness from figs and bananas. It has a much healthier nutrient profile. Another easy lunchbox idea is my Banana and Berry Muffins with Rosewater Glaze. These pack up well for a lunch box whereas the Sara Lee Banana Cake has a frosting that will become soft in the heat.
Once your bananas are frozen they make a fabulous addition to any smoothie, why not try my Scorched Peanut Butter Bar Smoothie?
You could also just add a paddle pop stick and dip them in chocolate before freezing for a quick frozen treat.
Important Steps In The Banana Cake
- Ingredients for the Banana Cake Recipe
- Whip the banana sugar eggs and vanilla until light and fluffy. This step ensures the banana becomes part of the milk mixture and there are no pieces of banana in the cake. It makes the cake lighter in colour.
- Add remaining ingredients and mix until just combined. Here it is important not to overwork the batter or you will knock the air out of the mixture and activate the gluten making the cake tough, not soft.
FAQ About Banana Cake
This cake has a cream cheese frosting so it should be kept cool. I prefer to store the cake in an airtight container in the fridge.
If the cake is stored properly in the fridge it should keep for a week to 10 days.
Yes, you can substitute the milk of your choice in this recipe.
This means your oven was too hot and the top of the cake cooked before the middle had a chance to cook. Some ovens run hotter than others or have hot spots. Next time reduce the temperature of your oven.
Yes, you can but it will take longer to bake. Bake as suggested and then continue to check with a skewer every 5 to 10 minutes.
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Sharing Your Sara Lee Banana Cake
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Thermomix Sara Lee Banana Cake Recipe
- 125 g ½ cup, butter cubed.
- 3 bananas
- 150 g raw sugar ½ cup
- 2 eggs
- 2 teaspoon vanilla paste
- 80 g full cream milk ⅓ cup
- 45 g sour cream 1.5 oz
- 1 teaspoon bicarbonate soda
- 250 g self-raising flour 1 ½ cups
Cream Cheese Frosting
- 100 g cream cheese
- 40 g butter
- 1 teaspoon lemon juice
- 375 g icing sugar
- Preheat a fan-forced oven to 160 degrees Celsius (330 degrees Fahrenheit).
- Line a rectangular baking tray with baking paper. 11 x7 x 1 ½ " or 27.5 x 17.5 x 3.5cm
- Place butter into the TM Bowl. Heat 3min/60 degrees/Speed 1.
- Add milk, sour cream, sugar, banana, eggs, and vanilla paste. Beat 1 min/Speed 6.
- Combine flour and bicarbonate soda in the TM bowl with the help of the spatula. 15 sec/Speed 4 (MC OUT)
- If there is any flour remaining use the spatula to stir it through by hand.
- Pour the batter into the prepared tray.
- Bake for 45 minutes and then continue to check with a skewer until the cake is baked through. If the cake is browning too quickly cover with foil and continue to bake.
- Cool on a wire rack.
Cream Cheese Frosting
- Insert the butterfly into the TM Bowl.
- Place butter, cream cheese, and lemon juice in the TM bowl. Whip 30 sec/Speed 4.
- Scrape down the sides of the bowl and repeat if not completely combined and light and fluffy.
- Add half the icing sugar to the TM Bowl. Mix 30 sec/Speed 4.
- Scrape down the sides of the bowl. Add remaining icing sugar. Mix 30 sec/Speed 4.
- Scrape down the bowl and repeat. Mix 10 sec/Speed 4.
- Once the cake has cooled. Frost the top of the cake and store it in an airtight container in the fridge.
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