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Inspired by: https://www.chelsea.co.nz/browse-recipes/banana-cake-chocolate-icing/
Banana Hemp Protein Cake
Try this moist and tasty banana cake!
Ingredients
- 125 g butter, at room temperature
- 3/4 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
- 3/4 cup new hemisphere™ Hemp Protein
- 1 tsp baking powder
- 2 tbsp new hemisphere™ Hemp Seed Hulled
ICING
- 2 cup icing sugar
- 1/4 cup cocoa ( or more depending on taste)
- 4 tbsp butter
- 2 tbsp boiling water (may need more)
Instructions
- Preheat oven 160 degrees Celsius Fan Bake. Grease and line a 20cm round or square cake tin with non-stick baking paper.
- Cream butter and sugar for approximately 10-12 minutes.
- 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.
- 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.
- 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.
- Stand for 10 minutes before removing to cool completely on a wire rack. Ice when cold.
- Serve with whipped cream or yoghurt.
ICING
- 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.