Traditional sponge cake flavoured with fresh banana’s, pecan nuts and vanilla, oven baked till golden brown.


  • 150g butter or margarine
  • 2 eggs
  • 2 banana’s, mashed
  • 1 cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 3 tablespoons or 45ml of milk
  • 1/2 cup chopped pecan nuts
  • 1 teaspoon vanilla essence
For the icing

100g butter or margarine

1 teaspoon vanilla essence

icing sugar


  1. In a large mixing bowl, combine the butter or margarine and sugar.
  2. Mix well.
  3. Stir in the eggs and beat well to ensure an even texture.
  4. Add in the mashed bananas.
  5. Whisk well.
  6. In a cup, add in the bicarbonate of soda and milk.
  7. Stir well to ensure that the bicarbonate of soda has dissolved in the milk.
  8. Sift in the dry ingredients.
  9. Mix well.
  10. Add in the vanilla essence and pecan nuts.
  11. Place the cake mixture into a greased oven tray lined with a baking sheet and bake for 50-60 minutes on 180 degrees.
  12. In a bowl add the butter or margarine and icing sugar.
  13. Mix the mixture well. Additional icing sugar can be added to give a creamy texture.
  14. Stir in the vanilla essence.
  15. Taste the icing. If the taste appears buttery, Add more icing sugar.
  16. Mix well. The icing should have a sweet vanilla taste.
  17. When the cake is baked ,remove from the oven and allow it to cool.
  18. Place the icing evenly on the surface of the cake using a butter knife.