Name: Classic Banana Tray Cake with Cocoa Icing and Sprinkles Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Western
Ingredients: 100g butter, melted; 1 cup sugar; 1 tsp vanilla essence; 2 eggs; 2 ripe bananas, mashed; 2/3 cup milk; 2 cups self-raising flour; 50g butter, softened; 1 1/2 cups icing sugar; 2 Tbsp cocoa powder; 1 Tbsp boiling water; 1 Tbsp sprinkles

Jump to Recipe· 4.1 from 6 reviews

There is something incredibly comforting and joyful about a Classic Banana Tray Cake with Cocoa Icing and Sprinkles Recipe. This cake celebrates ripe bananas in the most delightful way, transforming them into a moist, tender base with a luscious cocoa icing that adds a decadent chocolatey touch. The sprinkles on top bring a pop of fun and color that makes this cake perfect for any occasion—whether it’s a simple family afternoon tea or a cheerful birthday treat. Every bite feels like a warm hug, making it a beloved recipe you’ll want to keep in your baking repertoire forever.

Ingredients You’ll Need

The image shows a clear glass bowl filled with a thick, creamy yellow batter with small chunks, likely banana, being stirred by a bright green spatula. The bowl is placed on a countertop next to a white parchment paper-lined white baking tray. Both items rest on a white marbled surface with soft natural light casting mild shadows. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this recipe is wonderfully straightforward, but each one plays a crucial role in bringing out the rich flavors and perfect textures in this classic treat. From the creamy butter that adds moisture to the naturally sweet bananas that keep the cake tender, every item contributes something special.

100g butter, melted: This adds moisture and richness to the cake batter for a soft crumb.
1 cup sugar: Sweetens the cake perfectly without overpowering the natural banana flavor.
1 tsp vanilla essence: Enhances the overall flavor with subtle aromatic notes.
2 eggs: Provides structure and helps bind the ingredients together.
2 ripe bananas, mashed: Naturally sweet and moist, bananas make the cake tender and flavorful.
2⁄3 cup milk: Adds a little extra moisture for a soft, well-balanced texture.
2 cups self-raising flour: The leavening in this flour gives the cake its fluffy rise.
50g butter, softened (for icing): The base for the cocoa icing, giving it a creamy texture.
1 1⁄2 cups icing sugar (for icing): Sweetens and thickens the icing for smooth spreading.
2 Tbsp cocoa powder (for icing): Adds that rich, chocolate flavor to contrast the banana sweetness.
1 Tbsp boiling water (for icing): Helps loosen the icing to a spreadable consistency.
1 Tbsp sprinkles: Adds a cheerful, colorful finish that makes this cake irresistible to the eyes and the palate.

How to Make Classic Banana Tray Cake with Cocoa Icing and Sprinkles Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 180°C with a fan bake setting to ensure even cooking. Line a 22 x 30cm baking tin with baking paper; this helps the cake easily release after baking without any sticking issues.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, sugar, vanilla essence, and eggs. This mixture is the flavor foundation, combining a lovely richness with sweetness and depth. Then, gently stir in the mashed bananas and milk, which bring moisture and that unmistakable banana flavor to the batter.

Step 3: Incorporate the Flour

Sift the self-raising flour into the wet ingredients to avoid any lumps and then gently fold everything together until just combined. Over-mixing can make the cake tough, so it’s important to be gentle here to keep the texture light.

Step 4: Bake to Perfection

Pour the batter into your prepared baking tin, spreading it evenly right to the edges. Place it in the oven and bake for approximately 25 minutes or until a skewer inserted in the center comes out clean. Once done, let it cool completely before moving on to the icing stage.

Step 5: Make the Cocoa Icing

While the cake cools, prepare the cocoa icing by combining the softened butter, icing sugar, and cocoa powder in a large bowl. Pour in the boiling water carefully and whisk the mixture until smooth and spreadable. Add a little more water if the consistency is too thick.

Step 6: Ice and Decorate

Spread the glossy cocoa icing over the cooled cake in an even layer. Then, sprinkle over your 1 tablespoon of colorful sprinkles to add a joyful crunch and vibrant finishing touch that make this dessert truly special.

How to Serve Classic Banana Tray Cake with Cocoa Icing and Sprinkles Recipe

A thick square cake piece sits on a white plate, covered with smooth dark chocolate icing topped with colorful round and stick sprinkles. The cake has two layers: a light golden inside with small bits, and a glossy dark chocolate layer on top. Behind the plate, the rest of the rectangular cake is on a wooden board with one piece missing, showing the soft inside and the chocolate topping with sprinkles. A golden fork rests on the plate beside the cake on a blue napkin with white dots, and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the sprinkles, you can add thin banana slices or chopped nuts on the icing for additional texture and to emphasize the banana theme. A dusting of cocoa powder or a drizzle of melted chocolate can also elevate the visual appeal and flavor.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or tea—perfect for your afternoon break. Fresh fruit or a scoop of vanilla ice cream can also complement the cake’s rich flavors, adding refreshing or creamy contrasts.

Creative Ways to Present

Try cutting the cake into small squares for serving at parties or arranging them on a colorful platter with edible flowers or fresh mint leaves for an elegant touch. Wrapping individual slices in parchment paper tied with a ribbon makes a delightful homemade gift idea.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Classic Banana Tray Cake with Cocoa Icing and Sprinkles Recipe in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh and moist.

Freezing

If you want to keep the cake longer, you can freeze it without icing for up to 3 months. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the fridge before icing and serving.

Reheating

For a just-baked warmth, reheat individual slices gently in the microwave for 10 to 15 seconds. This brings out the banana aroma and softens the cake, making it extra inviting.

FAQs

Can I use overripe bananas for this cake?

Absolutely! Overripe bananas are ideal as they are sweeter and softer, helping to give the cake a moist texture and rich banana flavor.

Is there a substitute for self-raising flour?

You can use plain flour combined with baking powder (about 2 teaspoons per cup) if you don’t have self-raising flour on hand. Just sift them together before adding to the batter.

Can I make this recipe dairy-free?

Yes, swap the butter for plant-based margarine and use any dairy-free milk alternative. The cake will still turn out moist and delicious.

How long does the icing take to set?

Give the icing about 30 minutes to firm up at room temperature, or pop the cake in the fridge for faster setting before slicing.

Can I use this recipe to make cupcakes?

Definitely! Pour the batter into cupcake liners and reduce baking time to around 18–20 minutes. The cocoa icing can be piped on top once cooled.

Final Thoughts

The Classic Banana Tray Cake with Cocoa Icing and Sprinkles Recipe is one of those treasured go-to desserts that never fails to bring a smile. Its delightful combination of moist banana cake and rich chocolate icing crowned with colorful sprinkles makes it perfect for every celebration—or simply to brighten an ordinary day. I can’t wait for you to try this recipe and add it to your collection of favorites!