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Banana and Malt Cake with Malt Frosting

The winning secret to this cake is the malted frosting with sea slat flakes. Try and stop at one slice.



Preparation Time: 

30 minutes (+40-45 baking time)




Banana and Malt Cake

  • 250g unsalted butter, softened

  • 200g brown sugar

  • 4 eggs

  • 4 very ripe bananas, mashed

  • 400g self-raising flour, sifted

  • 1 tsp bicarbonate soda 

  • 400g Greek yoghurt

  • 1/4 cup Saunders' Malt Extract

Malt Frosting

  • 250g unsalted butter, softened

  • 150g icing sugar, sifted

  • 50g brown sugar

  • 1/2 teaspoon sea salt flakes

  • 1/4 cup Saunders' Malt Extract

  1. Preheat oven to 180°C. Grease and line 2 x 20cm round cake tins with non-stick baking paper. Set aside. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at time beating well after each addition. Fold through the mashed banana, flour and bicarbonate soda. Add the yoghurt and Saunders' Malt Extract and fold through until just combined.

  2. Spoon the mixture into the prepared tins and bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 10 minutes in the tins before turning out on a wire rack to cool completely.

To make the Malt Frosting

  1. Place the butter, icing sugar, brown sugar and salt in the bowl of an electric mixer and beat for 4 minutes or until light and fluffy. On low speed, add the Saunders' Malt Extract and beat until combined.

  2. To serve, place one of the cakes on a serving plate and ice the top. Sandwich together with the remaining cake and ice the top. Drizzle over extra Saunders' Malt Extract (optional).

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