My friends and colleagues Vicky and Lucy have been harassing me to make them a cake. Seeing as they are two of my favourite people at work, it was hard to resist (even if they are abandoning me and going to work elsewhere). So tonight I made a banoffee cake to take to work for them tomorrow. (I’ll try and remember to take a picture once it’s been sliced tomorrow because I’m sure it’ll look better than the pic below [here it is]).
3 large eggs
150g caster sugar
200g ripe banana (about 1½ large bananas)
150g plain flour
½ tsp baking powder
¼ tsp baking soda
125ml vegetable or sunflower oil
25g butter (it’s personal choice but I’d definitely opt for salted)
50g light brown muscovado sugar
2 tbsp whole milk
100g icing sugar
- Preheat fan oven to 160ºC. Prepare an 8 inch cake tin (preferably springform) by greasing with margarine or butter. If your tin isn’t springform you should line the bottom with greaseproof paper.
- Mash the banana with a potato masher.
- Add eggs and caster sugar. Beat until light, fluffy-ish and sugar dissolved.
- Either sieve together the flour, baking powder and baking soda in the the bowl with the banana mixture or mix dry ingredients in a separate bowl then combine with banana mixture.
- Fold together until combined well.
- Add oil and mix by hand, being careful not to overwork.
- Pour mixture into prepared cake tin.
- Bake for 30–40 minutes until golden brown and a toothpick or skewer comes out clean.
- Allow to cool in the tin.
- Run a knife round the outside of the cake before removing from the tin.
- To make your icing, melt the butter and sugar in a saucepan.
- Once the butter is melted and bubbling, add the 2 tbsp of milk. Simmer until all the sugar is dissolved.
- Add icing sugar and whisk until all the lumps are out and the frosting is smooth (add a little more icing sugar if you need your frosting to be thicker or a little milk if you need it thinner, a few drops at a time).
- Top your cake with frosting. Do this decisively and quickly as it’ll set quite quickly and once it has it won’t look as nice when you move it.
- Allow frosting to cool and set before serving.