• Preparation Time 20 minutes
  • Baking Time 40 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups sugar
  • ½ cup butter, softened
  • ¼ cup buttermilk or sour milk
  • 1 cup mashed ripe banana
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup buttermilk or sour milk
  • Icing
  • 2 pkgs cream cheese, softened
  • ¼ cup butter, softened 
  • 4 cups icing sugar

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350ºF (180ºC). Grease two 9” (23 cm) cake pans. 
  • Cake: Combine flour, baking powder, baking soda and salt in large mixing bowl.
  • Add sugar, butter, 1/4 cup (50 mL) buttermilk and banana. Beat on medium speed for 2 minutes.
  • Add eggs, vanilla and 1/4 cup (50 mL) buttermilk. Beat on medium speed for 1 minute.
  • Spread batter evenly in two greased 9" (23 cm) round cake pans.
  • Bake in preheated oven for 30 to 40 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes, then remove from pans and cool completely on wire rack.
  • Icing: Beat cream cheese and butter together in a large bowl on medium speed of electric mixer. Add icing sugar, beating until smooth.
  • Fill and ice cake layers.


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