BANANA CAKE WITH CO­CONUT FROST­ING

Period Living - - Recipes -

I just love a good banana cake. Make sure you use very ripe ba­nanas, oth­er­wise you don’t get a good banana flavour. The frost­ing is light and fluffy, pro­duc­ing de­li­cious, ex­otic co­conut flavours.

You can use this frost­ing recipe for lots of dif­fer­ent sponges and cakes and feel free to try other flavours like or­ange blos­som wa­ter. Sprin­kle raw co­conut flakes on top as it adds great tex­ture. This recipe is a fan­tas­tic way to use up black­ened ba­nanas.

MAKES 1 Cake

110g un­salted but­ter soft­ened, plus ex­tra for greas­ing

150g light brown soft sugar

2 eggs

300g very ripe ba­nanas, well mashed

4 tbsp soured cream ½ tsp vanilla ex­tract 190g plain flour, plus ex­tra for dust­ing

1½ tsp bak­ing pow­der ½ tsp bi­car­bon­ate of soda

2 tsp ground cin­na­mon

FOR THE CO­CONUT FROST­ING

200g cream cheese, soft­ened

40g un­salted but­ter, soft­ened

50g ic­ing sugar, sifted 3 tbsp well-stirred cream of co­conut

FOR THE FILL­ING

80g but­ter

2 ba­nanas, sliced

30g raw co­conut flakes, toasted, to dec­o­rate

Pre­heat the oven to 160°C/gas mark 3. Lightly grease a round 25cm cake tin and dust with flour.

1. Place the but­ter and brown sugar in the bowl of a stand mixer or a large bowl, and use the pad­dle at­tach­ment on the stand mixer, or an elec­tric hand mixer, to beat on a high speed un­til pale and fluffy. Add the eggs, one at a time, beat­ing well after each ad­di­tion, then add the mashed ba­nanas, soured cream and vanilla ex­tract and beat un­til well com­bined. Sift in the dry in­gre­di­ents and mix to­gether on a low speed.

2. Spread the cake bat­ter into the pre­pared tin and bake for 45 min­utes or un­til pale golden and a skewer in­serted into the cen­tre comes out clean.

3. Re­move the cake from the oven and leave to cool in the tin for 10 min­utes, then lift the cake out of the tin onto a wire rack to cool com­pletely.

4. To make the frost­ing, place all the in­gre­di­ents in the bowl of the stand mixer or a bowl and use the pad­dle at­tach­ment or elec­tric hand mixer to beat to­gether on a high speed un­til well com­bined, light and fluffy. This should take about 2 min­utes.

5. For the fill­ing, place a fry­ing pan over a medium heat and add the but­ter. Once it has melted, add the banana slices and cook un­til golden brown and caramelised on both sides.

6. To as­sem­ble, slice the cooled cake in half hor­i­zon­tally. Spread half the frost­ing over the bot­tom half of the cake and ar­range the caramelised ba­nanas on top, then cover with the top half of the cake. Spread the re­main­ing frost­ing on the top of the cake and sprin­kle with the co­conut flakes.

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