Right, I know I’ve been a bit rubbish at posting recently, but I have a huge backlog of things to write up so I am going to make a proper effort to make time and give you all some baking goodness!
Over the past couple of weeks I’ve been house sitting for my wonderful friend Jenny, and her two GORGEOUS cats, Lizzie and Ted. Before she left, she mentioned that there were a few bananas in the fruit bowl that she’d intended to make a cake with but hadn’t had the time, so I decided to let them keep ripening and make her a welcome home cake to use them up.
I’ve made a fair few banana loaves, which I love, but I wanted this to be a layer cake, with a light and fluffy texture rather than the more moist denseness of what you’d possibly consider banana ‘bread’.
After much research, there didn’t seem to be any real secret to producing such a lighter banana sponge, so I adapted my favourite loaf recipe simply by adding a little more milk, some extra baking powder and beating the butter and sugar to death to try and achieve the texture I wanted.
Luckily, it worked – baked in three 6″ round tins the sponges were indeed light and fluffy. I kept things simple and layered them with a cinnamon cream cheese icing, going with the ‘naked cake’ look which is apparently all the rage at the minute and is a lot less faff than icing the sides!
I am a bit of a cinnamon fiend so for me the icing was the perfect partner to the banana sponge, but if you’re not keen you could either stick with a plain cream cheese icing, or go for something like a chocolate buttercream which I imagine would be equally delicious.
Banana and cinnamon layer cake (adapted from this recipe, originally found in Green & Blacks Ultimate Chocolate Recipes)
- 200g bananas, mashed (2 medium-ish)
- 100g butter
- 175g caster sugar
- 2 medium eggs
- 1 tsp vanilla bean paste
- 225g self raising flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 50ml milk
For the icing:
- 50g butter
- 300g icing sugar
- 1/2 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 125g cream cheese
Start by mashing the bananas well – the blacker and riper they are the easier this will be to do, mine had been on the counter for over a fortnight before baking with them).
Beat the butter and sugar with an electric mixer for at least 2-3 minutes to get a really light and fluffy base. Add the eggs one at a time, beating and scraping down the sides of the bowl, then add the mashed bananas and beat again. Sift together the flour, baking powder and salt and fold half into the cake mixture. Stir in the milk, then fold in the remaining flour mixture.
Divide the cake batter between three 6″ round cake tins, then bake at 180 degrees (160 fan) for abot 20 minutes, or until risen and golden. Leave to cool completely.
For the icing, beat the butter with the vanilla paste to soften, then sift together the icing sugar and cinnamon and add gradually to the butter. It probably will seem like it won’t come together, but add 25g of the cream cheese and keep beating and it should be fine. Add the rest of the cream cheese, then beat for a few minutes until thickened – don’t over mix. Chill in the fridge for at least an hour.
To assemble, trim the domes off the sponges to level, then spread a third of the icing on top of each sponge – you don’t need to be too neat, that’s the beauty of naked cakes! Slice and serve