This recipe is a perfect way of using up the couple of black bananas lurking sullenly in the fruit bowl. Our banana cake is topped with caramel buttercream icing and finished with salted caramel fudge pieces and our latest discovery – salted caramel Matchmakers!
For the cake
200g unsalted butter, at room temperature, plus extra for greasing
200g light brown soft sugar
4 large eggs, at room temperature
2 ripe bananas, broken into chunks
200g self raising flour
For the topping
150g unsalted butter, softened
250g icing sugar, sifted
3 tbsp Carnation Caramel
150g salted caramel fudge pieces
Handful of salted caramel Matchmakers
- Preheat the oven to 180c/ fan 160c/ gas mark 4. Grease and line a 20.5cm (8in) deep, loose bottomed cake tin with baking parchment. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, this should take about 5 minutes. Gradually beat in the eggs one by one ensuring that they are fully incorporated before the next addition, then whisk in the bananas until the mixture is smooth. The mixture may look a little curdled, but this is normal so don’t worry.
- Using a large metal spoon, gently fold in the flour. Spoon into the tin and bake in the middle of the even for 40-45 minutes or until a skewer inserted into the cake comes out clean.
- Meanwhile, make the icing. In a large bowl beat the butter, icing sugar and Carnation Caramel together until smooth and creamy. Set aside.
- When the cake is cooked through remove it from the oven, put it onto a wire rack and allow it to cool for 5 minutes before removing it from the tin.
- When the cake has completely cooled spread the icing over the top and scatter over the fudge pieces and Matchmakers.
This recipe previously appeared in Good Housekeeping March 2011 and I have developed my own version subsequently to take this cake to another level.
#thecookingacademy #banoffeecake #baking #GoodHousekeeping