Peanut hon­ey­comb ba­nana cake

BBC Good Food - - Inside -

The ti­tle of this recipe is as much of a mouth­ful as the cake it­self. It’s like ba­nana bread, but cov­ered with peanut but­ter ic­ing and homemade hon­ey­comb. I could ex­plain fur­ther but I think that says it all. It’s not an aw­ful mouth­ful to have, I sup­pose.

SERVES 8-10 PREP 30 mins plus cool­ing COOK 50 mins MORE EF­FORT

For the hon­ey­comb (makes 350g) un­salted but­ter, for the tin

200g caster sugar

5 tbsp golden syrup (about 100g)

75g roasted peanuts, roughly chopped 2 tsp bi­car­bon­ate of soda

For the cake

100g un­salted but­ter, plus ex­tra for the tin 175g light brown soft sugar

2 medium eggs

2 ripe ba­nanas, mashed (about 200g mashed ba­nana)

225g self rais­ing flour, sifted

1 tsp bak­ing pow­der

For the peanut but­ter ic­ing

60g un­salted but­ter

60g smooth peanut but­ter

120g ic­ing sugar, sifted

2 tbsp whole milk

100g peanut hon­ey­comb (see above), crushed

1 Start with the hon­ey­comb, which you need to make a few hours in ad­vance.

VLightly but­ter a large bak­ing tray, prefer­ably one with an edge, as once the magic hap­pens, this stuff just trav­els. Line with bak­ing parch­ment.

2 Put the sugar and golden syrup in a medium pan on a medium heat and al­low to cook gen­tly. Have a cup of wa­ter handy with a pas­try brush in it. Oc­ca­sion­ally brush down the in­ner edge of the pan just above the sugar to wash away any sugar crys­tals and help stop the mix­ture crys­tallis­ing. Once the sugar has melted, turn the heat up just a lit­tle and leave the mix­ture to bub­ble away un­til the whole thing turns a rich am­ber colour (145-150C on a sugar ther­mome­ter).

3 As soon as it reaches this stage, add the peanuts and stir through. Now add the bi­car­bon­ate of soda and stir it in re­ally well. The mix­ture will bub­ble and rise up. Mix well and pour into the pre­pared tray. It will spread of its own ac­cord. Set aside and let it cool com­pletely. This can take a few hours. 4 Mean­while, heat oven to 180C/160C fan/ gas 4. But­ter the base and sides of a 20cm round loose-bot­tomed cake tin and line with bak­ing parchemnt. Cream the but­ter and sugar un­til light and fluffy.

5 Beat the eggs in a bowl and mix in the mashed ba­nana. Add to the but­ter and sugar and mix to com­bine well. Add the flour and bak­ing pow­der and fold in un­til you have a smooth cake bat­ter. (As smooth as it can be with lumps of ba­nana in it!). Pour the mix­ture into the tin, level the sur­face and bake for 45–50 mins.

6 Take the cake out of the oven and leave to cool in the tin for 15 mins, then re­move from the tin and leave to cool com­pletely on a wire rack.

7 For the ic­ing, mix the but­ter and peanut but­ter un­til com­bined into a smooth paste. Add the ic­ing sugar and milk and whisk un­til light and fluffy.

8 Once the cake is com­pletely cool, smother it with the peanut but­ter ic­ing. Take 100g of the hon­ey­comb, crush it up roughly, and use it to dec­o­rate the top. In the­ory, that should leave you some spare hon­ey­comb to eat be­fore you even get to the cake.

PER SERV­ING (10) 430 kcals • fat 19g • sat­u­rates 10g • carbs 58g • sug­ars 40g • fi­bre 2g • pro­tein 6g • salt 0.6g

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