Victoria Banana-Sponge with Choco-nana Ermine Icing

During this period of Lockdown, there has been a huge uptick in BBB, or “banana based baking”. Apparently banana bread has been the most searched for recipe on the BBC Food website – we’ve certainly been shoving ‘nana loaf down our throats at an alarming rate.

Yesterday we were donated 25 squidgy nearly-gone-off bananas. After an inevitable, huge banana smoothie, I was still left with fifteen waiting for me this morning. So I decided to invent a new type of Victoria sponge, entirely using bananas instead of butter. That’s right, totally dairy free!

Disclaimer: I am a proud member of the chuck-it-in-it’ll-be-fine school of cooking. I firmly believe a happy cook just throws stuff in a pan, rather than measuring 18g of this and 3.5 medium egg yolks of that; so take my measurements with a pinch of salt, so to speak. This recipe makes one biggish cake.



  • 310g of self raising flour
  • 6 or 7 medium soggy old bananas
  • 310g of caster sugar
  • 4 eggs.


  • 3 or 4 battered old bananas
  • 50g(ish) plain flour
  • 100g(ish) icing sugar
  • 50g(ish) cocoa/hot chocolate powder (if in doubt chuck more in. No one ever says “I wish this had less chocolate in).



  1. Prewarm the oven to 180°C Fan (190°C conventional oven) 
  2. Prepare two round cake tins with a bit of oil and some flour sprinkled on top (so it doesn’t stick)
  3. Chuck everything in a mixer or blender.
  4. Whizz it around until everything is no longer obviously just lumpy banana, and has become a cake mixture instead.
  5. Bung half in each tin.
  6. Cook for around 20-25 minutes. It should be brown rather than yellow. If you aren’t sure, stick a knife into the cake. If it comes out still gooey, give it another five minutes.
  7. Turn it out onto a cooling tray to cook down.


  1. Bung everything in the mixer and blitz it all. Can be lumpy if you like banana lumps, or make it smooth.
  2. Pop it in a pan on a low heat, stirring regularly. Don’t let it stick or burn!
  3. Once its thickened, allow it to cool for a few minutes. Unlike most icings or cake toppings though, you can apply Ermine warm to still warm sponge, since it won’t melt or dissolve.

Putting it all together

  1. Put one sponge half on a plate.
  2. Pour half the filling on, spreading it round evenly with a spatula.
  3. Plop the other half of the cake on top.
  4. Pour the rest of the filling on top, smoothing it round.
  5. Decorate with chocolate chips, banana slices, toffee pieces, marshmallows, whatever sounds good.
  6. Eat it…
  7. Make another one…?

There you go. Hope it goes well. Send me photos if you have a try at this.
Got any good topping ideas? Let me know in the comments…

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