AIS Sports Nutrition

Banana cake

HINT: Buttermilk is used for low-fat baking. It is cultured (like yoghurt), and therefore quite acidic which makes the cake tender and moist

3 tablespoons margarine
½ cup caster (superfine) sugar
3 large ripe bananas, chopped
2 eggs
1 teaspoon vanilla essence
1 cup self-raising flour
1 cup wholemeal self-raising flour
185 mL (¾ cup buttermilk)

ICING (optional)
¾ cup icing sugar
1 tablespoon lemon juice
2-4 teaspoons boiling water

Preheat the oven to moderate (180°C or 350°F).  Lightly grease a 20 cm round cake pan, and line the base with baking paper.  Using electric beaters, beat margarine, sugar and bananas until well combined and banana is almost smooth.  Add the eggs one at a time, beating well after each addition, then beat in the vanilla.  Sift flours into the bowl, and pour in milk.  Fold in quickly and lightly until just combined, but do not over beat or the cake will be tough.  Pour into prepared pan, and bake for about 70 minutes or until a skewer or knife inserted into the centre of the cake comes out clean.  Leave in the pan for 5 minutes before turning out onto a wire rack to cool. If you are icing the cake, wait until it is completely cooled.  Sift icing sugar into a bowl and stir in juice and enough water to make a thin icing.  Spread over the cake and leave to set.


ANALYSIS per serve 
Energy kJ (Cal)
967 (231)
Carbohydrate (g)
Protein (g)
Fat (g)

Preparation time: 20 minutes
Cooking time: 70 minutes
Serves: 12

Cook time: 70 minutes
Calories per serving: 231
Fat per serving: 5g

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