AuthorKate DavidsonCategory, DifficultyIntermediate

Try this moist and tasty banana cake!

Yields30 Servings
Prep Time50 minsCook Time40 minsTotal Time1 hr 30 mins

 125 g butter, at room temperature
 ¾ cup brown sugar
 2 eggs, at room temperature
 1 cup mashed banana (approximately 2-3 ripe bananas)
 1 tsp vanilla essence
 1 tsp baking soda
 2 tbsp milk
 1 cup plain flour
 ¾ cup new hemisphere™ Hemp Protein
 1 tsp baking powder
 2 tbsp new hemisphere™ Hemp Seed Hulled
ICING
 2 cups icing sugar
 ¼ cup cocoa ( or more depending on taste)
 4 tbsp butter
 2 tbsp boiling water (may need more)

1

Preheat oven 160 degrees Celsius Fan Bake. Grease and line a 20cm round or square cake tin with non-stick baking paper.

2

Cream butter and sugar for approximately 10-12 minutes.

3

Sift plain flour together with baking powder in a large mixing bowl. Add new hemisphere™ Hemp Protein and set aside. Beat in eggs one at a time to the creamed butter and sugar, adding a little sifted flour to prevent the eggs from curdling. Combine mashed bananas and vanilla essence.

4

Dissolve baking soda in the milk and add to the wet mixture. Make a well in the flour mixture and gently fold in the wet banana mixture. Take care not to over mix.

5

Spoon the mixture into prepared cake tin and smooth the top with a spatula. Bake for 40 minutes or until a cake skewer inserted into the centre comes out clean.

6

Stand for 10 minutes before removing to cool completely on a wire rack. Ice when cold.

7

Serve with whipped cream or yoghurt.

ICING
8

Combine all ingredients in a small mixing bowl except the water. Pour boiling water over the butter to melt and mix with a bread and butter knife. Once spreadable, smooth over the top and sides of the cake. Sprinkle with new hemisphere™ Hemp Seed Hulled to decorate.

Inspired by: https://www.chelsea.co.nz/browse-recipes/banana-cake-chocolate-icing/

Ingredients

 125 g butter, at room temperature
 ¾ cup brown sugar
 2 eggs, at room temperature
 1 cup mashed banana (approximately 2-3 ripe bananas)
 1 tsp vanilla essence
 1 tsp baking soda
 2 tbsp milk
 1 cup plain flour
 ¾ cup new hemisphere™ Hemp Protein
 1 tsp baking powder
 2 tbsp new hemisphere™ Hemp Seed Hulled
ICING
 2 cups icing sugar
 ¼ cup cocoa ( or more depending on taste)
 4 tbsp butter
 2 tbsp boiling water (may need more)

Directions

1

Preheat oven 160 degrees Celsius Fan Bake. Grease and line a 20cm round or square cake tin with non-stick baking paper.

2

Cream butter and sugar for approximately 10-12 minutes.

3

Sift plain flour together with baking powder in a large mixing bowl. Add new hemisphere™ Hemp Protein and set aside. Beat in eggs one at a time to the creamed butter and sugar, adding a little sifted flour to prevent the eggs from curdling. Combine mashed bananas and vanilla essence.

4

Dissolve baking soda in the milk and add to the wet mixture. Make a well in the flour mixture and gently fold in the wet banana mixture. Take care not to over mix.

5

Spoon the mixture into prepared cake tin and smooth the top with a spatula. Bake for 40 minutes or until a cake skewer inserted into the centre comes out clean.

6

Stand for 10 minutes before removing to cool completely on a wire rack. Ice when cold.

7

Serve with whipped cream or yoghurt.

ICING
8

Combine all ingredients in a small mixing bowl except the water. Pour boiling water over the butter to melt and mix with a bread and butter knife. Once spreadable, smooth over the top and sides of the cake. Sprinkle with new hemisphere™ Hemp Seed Hulled to decorate.

Banana Hemp Protein Cake