Originally posted 21/05/2015
As a keen and frequent baker, I’m not quite sure why I’d never made banana bread/cake before as I love bananas and it’s pretty much a failsafe culinary venture. In fact, it almost seems to be a rite of passage recipe for those who begin to pursue an interest in baking. Anyway, when the time came to make a cake for my mum and dad’s joint birthday celebrations back in April, I wanted to make something different that I hadn’t tried before which would be indulgent but not too complicated. I decided to do a banana cake but with added toffee flavouring, and paired with a brown sugar buttercream and chopped up Caramac and Chomp bars for extra celebration-appropriate banoffee decadence.
I found that the brown sugar buttercream was a bit thinner than normal frosting but if you need it to be stiffer just add in some extra icing sugar.
INGREDIENTS – makes 2 sponge layers of 8in/20cm diameter
For the cake:
- 225g/8 oz self-raising flour
- 100g/3.5 oz granulated/caster sugar
- 90g/3 oz dark brown sugar
- 225g/8 oz butter/margarine
- 4 eggs
- 2 ripe/over-ripe bananas, peeled and mashed
- 1 tsp vanilla extract
- 1 tsp Lakeland buttery caramel flavouring (optional but delicious)
- Half a tsp baking powder
For the buttercream/topping:
- 100g/3.5 oz butter
- 100g/3.5 oz dark brown sugar + a few pinches for sprinkling
- 100g/3.5 oz icing sugar
- Few drops of Lakeland buttery caramel flavouring (again, optional but so good!)
- 2 Chomp bars (or other toffee/caramel chocolate)
- 1 Caramac bar
For the cake:
- Pre-heat the oven to 180 degrees C (or 160 fan) and line two round baking tins with parchment paper.
- Whisk the butter/margarine and sugars together in a large mixing bowl until pale then whisk in the eggs.
- Fold in the flour, mashed bananas, vanilla extract, caramel flavouring and baking powder until a batter of a soft dropping consistency has formed.
- Pour the mixture into the prepared cake tins then pop in the oven and bake for around 20-25 minutes until a cocktail stick inserted into the sponges comes out clean.
- When baked, leave the cakes to cool on a wire rack before turning them out of the tins. At this stage the sponges can be frozen for decorating at a later date if you wish.
For the buttercream & topping:
- Place the butter, caramel flavouring and brown sugar in a bowl then whisk while gradually adding the icing sugar until a smooth mixture has formed.
- Spread half of the buttercream on one of the sponges and sandwich the other on top, then spread the rest of buttercream on the top layer.
- Chop the Caramac and Chomp bars into small squares using a sharp knife or scissors then place them on top of the cake before finishing off with a few sprinkles of brown sugar.
I also used this recipe to make cupcakes to take to my old workfriends 🙂 The above quantities will yield about 15-18 cupcakes.