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Banana Cake with Honey Cream Frosting

Banana Cake with Honey Cream Frosting

You guys may remember how the lovely Melina of Sugary & Buttery popped by last summer to share her amazing Sky High Raffaello Cake recipe with us. Melina is one of those bloggers who is always amazing me with her sweet confections and her gorgeous photography, so I’m pretty thrilled to have her joining us again. Today we’re talking banana cake topped with a honey cream frosting. Which translates to a whole lot of awesome. Bonus! This cake is seriously simple to make and will basically wow your guests at a weekend dinner party or serve as the perfect mid-week treat. Or want to whip up a yummy homemade cake for a friend’s birthday without slaving in the kitchen for hours on end? Consider this cake a winner!

For the cake:
1-1/2 cups oat flour (or all purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup granulated sugar
1/4 cup coconut oil (or canola oil)
1/2 cup unsweetened apple sauce
2 eggs
2 teaspoons vanilla extract
2 large bananas, mashed
1/2 cup shredded coconut

For the frosting:
8 oz cream cheese
4 tablespoons honey
1/4 cup powdered sugar


Preheat oven to 335°F / 190°C. Spray an 8×8 square dish or a 8 inch round cake pan with non stick cooking spray and set aside.

In a large bowl, combine all the dry ingredients except for the sugar. Set aside. In a second bowl, whip sugar, oil, eggs, vanilla extract and applesauce together. Mash the bananas with a folk and mix into the wet ingredients. Add the shredded coconut. Slowly incorporate the dry ingredients into the wet until just combined.

Pour the batter into your greased dish and bake for 25-30 minutes or until toothpick comes out clean when inserted. Cool completely before frosting. Adjust baking times if you use a different sized pan.

To make the frosting, whip the cream cheese, honey and sugar with a mixer until well combined and creamy. Scoop the frosting in a piping bag with a large round tip attached and decorate the cake with dollups of frosting.


Many thanks to Melina for sharing this awesome cake with us today! Be sure to pay her a visit over at Sugar & Buttery where she’s constantly wowing me with her baking wonders. Like this triple layer chocolate marzipan cake. Holy cow. Sign me up for a slice of that one!

[Photos by  Melina of Sugary & Buttery.]

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Thursday 26th of June 2014

Hello! Different Caroline here!

Just wondering, I have solid room temperature coconut oil, should i melt it down or keep it solid?



Sunday 15th of June 2014

Hi Cyd! This cake was delicious. I made it for Fathers Day and it was a big hit this morning as a breakfast-type treat! The recipe was super easy and I look forward to experimenting with other flour types and maybe adding in some shredded carrots. And the honey frosting!? To die for. Yum! Thanks to Melina of Sugary & Buttery, too!


Monday 16th of June 2014

Awww that's amazing, Caroline! Thank you so much for sharing! I have to admit, I'm totally jealous that you ate this cake for breakfast...that sounds like my kind of breakfast! ;-)


Monday 26th of May 2014


Wow this cake looks delicious! May I know what flour you used-oat or all purpose? I wonder if the cake will look this good if I use oats flour. Thank you.


Wednesday 29th of January 2014

it looks delicious. the frosting sounds amazing!


Tuesday 28th of January 2014

Oh God, this looks so yummy. I'll have to try it myself

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