I'm a sucker for a banana cake, I somehow always end up with loads of overripe bananas to use...I think this recipe works really well with the caramel frosting. This recipe really does make a huge cake, we had slices for about a week! So you could probably half the quantities if you only want a small cake!
Also how sweet is my wonky Alice in Wonderland mug from Disneyland! The chocolate rooibos and vanilla tea from the English Tea Shop is gorgeous!
Ingredients -
For the cake -
400g plain flour
2 tsp baking soda
280g unsalted butter
200ml sour cream
3 tsp vanilla extract
4 tsp grated lemon zest
350g caster sugar
4 eggs
500g mashed banana
For the frosting -
90g unsalted butter
135ml milk
330g soft brown sugar
360g icing sugar
1tsp vanilla extract
Method -
1. Preheat oven to 180 degrees C/Gas Mark 4. Grease and line a 23cm cake tin. Mix the flour and baking soda in a large bowl, add the butter and stir together.
2. In a sperate bowl mix the sour cream with the vanilla extract and lemon zest, then beat into the flour mixture. Gradually add the sugar and the eggs one at a time, mixing after each addition. Add the bananas and mix until combined.
3. Pour the batter into the prepared tin, making sure it is evenly distributed. Bake in the oven for 2 hours.
4. Allow the cake to cool in it's tin for 10 minutes then turn onto a wire rack to cool completely.
5. To make the icing, combine the butter, milk and brown sugar in a saucepan and put over a high heat. Stirring continuously bring the mixture to the boil for 1 minute, then remove from the heat and stir in half the icing sugar.
6. Allow the mixture to cool slightly then add the rest of the icing sugar and vanilla extract, stir until it thickens then spread onto the cake.
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