FREE SHIPPING ON NZ ORDERS OVER $100. FREE SHIPPING ON AU ORDERS OVER $250

AuthorKateCategory, , , 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.

Like this recipe?

Get your Hemp Seed Hulled here!

Get your Hemp Protein here!

 

Check out our other Baking Recipes!

 

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
Don't miss out!Sign up to our Newsletter
Don't be left out, keep up to date with all our new products and promotions