Banana, Cream Cheese and Dulce De Leche Cake

, from Issue #88. December, 2019
Photography by Olivia Galletly.
Banana, Cream Cheese and Dulce De Leche Cake

A very simple and delicious banana cake – the olive oil keeps it moist.

Serves: 12


Banana cake

350 grams plain flour, sifted
225 grams caster sugar
1 teaspoon baking powder, sifted
½ teaspoon salt
175ml olive oil
4 large eggs, size 7
5 overripe bananas, mashed
1 teaspoon vanilla extract
1 tablespoon milk
1 teaspoon baking soda

Cream cheese and dulce de leche icing

125 grams cream cheese, softened
75 grams butter, softened
160 grams icing sugar
1 teaspoon vanilla extract
200 grams tinned dulce de leche or caramel (see Cook’s note)


Equipment: Grease and line a 20cm springform cake tin.

Preheat the oven to 170ºC.

Cake: In a large bowl, combine the flour, sugar, baking powder and salt. Add the olive oil, eggs, bananas and vanilla extract and mix until well combined.

In a small bowl, microwave the milk for 10 seconds, or until warm. Mix in the baking soda and wait for it to foam up. Add the milk mixture to the cake batter and mix through.

Pour the batter into the prepared cake tin and bake for 60-70 minutes, or until a skewer comes out clean when inserted in the middle. Don’t worry if the cake cracks a little on top. Set the cake aside on a wire rack to cool.

Icing: Beat the cream cheese and butter together until smooth. Add the icing sugar and vanilla extract and beat for 5-8 minutes, or until fluffy and light in colour. Spoon the cream cheese icing onto the cake and smear to the edges. Drizzle over the dulce de leche and swirl through the icing using the back of a teaspoon.

Cook’s note: Tinned caramel or dulce de leche can be found at any good supermarket.