Banana Cake & Cupcakes

banana cupcakes

Banana Cake Recipe + Cream Cheese Frosting

We used our favourite Matthews Cotswold Flour to make our Banana Cake with Cream Cheese frosting.  Living in Oxfordshire and having Matthews Cotswold Flours on the doorstep is such a privilege. We use their entire range of flours as much as possible. #ShopLocal has never been more important.

FWP Matthews Flour - Sponge Banana Cake

Banana Cupcakes

We love this recipe for its abundance. It makes 24 cupcakes! Here we dotted the top with walnuts and used them to raise funds for our favourite charity – the QEHB Charity Liver Foundation Appeal. The NHS is a special gift but can only do so much and this charity works to pick up the cost of “extras” for the hospital and patients.

banana cupcakes

Afternoon Tea Ideas

Banana Cake is an Afternoon Tea Treat. It is very different than the classic Victoria sponge but still light and fruity. Cut into “finger slices” it is just enough of a small treat to go with a cuppa. If you are looking for more afternoon tea ideas, try our Cornmeal Scones with Cinnamon Honey Butter as a Texas Twist on afternoon tea.

afternoon tea ideas

Matthews Cotswold Flour

We can’t get enough of Matthews Cotswold Flour. Luckily, we live close to their mill and we pop down every so often. On our last visit, we picked up a bag of sponge flour. This isn’t the same as self-rising flour – it is a heat-treated plain flour. Both in Banana Cake and also in our Apple Donuts, we found this flour to give a dense texture which we preferred in these recipes.

banana cupcakes

Banana Cake

Makes 24 cupcakes or a mix of traybake and cupcakes. We made a 9×9 square cake for a party and then 6 cupcakes. The frosting is enough to do a two layer, 9 inch round layer cake – filling and sides.
Course Dessert & Bakery
Cuisine American, British
Servings 24 servings



  • 125 grams butter to room temperature
  • 200 grams caster sugar
  • 50 grams light brown muscovado sugar
  • 2 large eggs
  • 200 grams soured cream
  • 1 teaspoon vanilla extract
  • 300 grams plain flour We used Matthews Cotswold Sponge Flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 3-4 medium bananas overripe, mashed


  • 25 grams butter melted
  • 180 grams cream cheese Philadelphia, Full Fat
  • 500 grams icing sugar
  • 1 teaspoon vanilla extract


  • KitchenAid Artisan Stand Mixer
  • cake tins Your choice – layer cake, tray bake or cupcakes



  • Preheat oven to 180C fan.
  • Choose and prepare cake tins.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and two sugars until fluffy.
  • Add eggs, one at time whilst keeping the mixer on medium speed.
  • Add sour cream and vanilla extract.
  • In a medium bowl, combine flour, bicarb, salt.
  • Turn mixer to low and slowly spoon in the flour mixture until it is complete incorporated into the batter.
  • Turn off the mixer and gently fold in the mashed bananas.
  • Gently pour into prepared cake tins.
  • Bake. Bake time will vary based on cake tins sizes. When a toothpick or skewer comes out clean, they are done.


  • In a stand mixer, with a paddle attachment and clean bowl, place the melted butter and cream cheese.
  • Keeping mixer on low, add the vanilla extract.
  • Add icing sugar, one tablespoon at a time to ensure no lumps until the frosting reaches your desired consistency.
  • Cool frosting in the fridge whilst the cakes bake.
  • Decorate cakes as required.


  • Add 50g chopped sultanas, coconut, walnuts or pecans (or a combination) to the cake batter at the same time as the mashed bananas if desired.
  • Decorate with whole or chopped nuts; banana chips or any other treats.
  • Frosting can be piped for a more professional look to the finished cake.