Banoffee cake

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]).

If I was going to make a banana loaf I’d definitely use my Mum’s recipe but I wanted to make more of a sponge. I’ll post my Mum’s recipe at a later date. Trust me, it’s lovely!

Ingredients

Cake
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

Frosting
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
Methods

  1. 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.
  2. Mash the banana with a potato masher.
  3. Add eggs and caster sugar. Beat until light, fluffy-ish and sugar dissolved.
  4. 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.
  5. Fold together until combined well.
  6. Add oil and mix by hand, being careful not to overwork.
  7. Pour mixture into prepared cake tin.
  8. Bake for 30–40 minutes until golden brown and a toothpick or skewer comes out clean.
  9. Allow to cool in the tin.
  10. Run a knife round the outside of the cake before removing from the tin.
  11. To make your icing, melt the butter and sugar in a saucepan.
  12. Once the butter is melted and bubbling, add the 2 tbsp of milk. Simmer until all the sugar is dissolved.
  13. 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).
  14. 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.
  15. Allow frosting to cool and set before serving.
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