Banana Layer Cake with Ricotta Icing
A moist and delicious banana cake, topped with beautiful ricotta icing.
Baking and styling by Charlotte Ree (@charlotteree), photography by Luisa Brimble (@louisabrimble).
- 5 ripe bananas, mashed
- 125ml light taste olive oil
- 2 eggs, at room temperature
- 1 egg yolk, at room temperature
- 300g brown sugar
- 1 ½ tsp vanilla extract
- 225g self-raising flour
- 250ml pouring cream
- 250ml ricotta
- 50g icing sugar, sifted
Preheat oven to 180°C. Grease a 22cm springform tin, and line with baking paper.
Place the mashed banana, oil, eggs, sugar and vanilla in a mixing bowl, and combine. Add the flour and mix until combined.
Pour the banana mixture into the tin.
Bake for one hour or until cooked when tested with a skewer. Allow to cool in the tin.
Once the cake has cooled, prepare your icing. Mix the ricotta, cream and icing sugar in a stand mixer until thickened and combined.
Remove your cake from its tin and using a sharp knife cut the cake in half. Place the bottom half of the cake on your serving dish.
Spread your icing over the bottom layer of the cake. Place the top half of the cake on top, and repeat.
Serve, eat and enjoy!