Actually it was a two part decision this baking mission. There was a bunch of bananas lurking in the fruit bowl that just didn’t look appetising anymore and you know how i hate to waste anything. The other factor was boredom on the biscuit front. Yes, yes I know I am meant to be goal orientated to get into those pink cords on 1st June, but come on gals the digestive biscuit situation just has to get a break sometime. You see that’s the thing with being trapped on sofa/in house, yoou are reliant on other people to buy in the food and not wanting to look a complete pig I left off all those goodies that would normally be passing my lips.
So all in all it was a case of raid the larder and see what there is in there to make something with. I toyed with the jar of saurkreut but thought better of it, I mean I know I have come up with some off concoctions before but saurkruet and banana cake might just be pushing the boat out a tad too far. Decided to settle on the bananas and for want of any decent amount of butter (there was only about a tablespoon left in the dish) I opted to use up the last of the sunflower oil that lurked by the now demoted saurkrout jar.
So that gave me a banana cake and as I love banoffee pie I looked in the fridge for some more inspiration and lucked on an almost empty jar of Bon Mamam ‘Confiture de Caramel’ that idgy had’t scoffed. What joy a Banoffee Cake was in the offing!
Now before I hand you over to that handy little recipe gadget that makes my recipe into something more readable and you can even print it out – ah the joys of technology – let me first say that this makes a LOT of cake. Idgy trotted off with a tin full for all her friends at school this morning. Actually if you are coerced into providing a tray bake or whatever for a coffee morning of school event, this is just perfect for you as it is cheap, quick to make and seriously yummy!
Go on give this Banoffee Cake a go!
- 4 ripe bananas definately not green, go spotty!
- 1 teaspoon vanilla extract
- 300 g/11oz caster sugar
- 4 eggs
- 225 ml/8 floz sunflower oil
- 425 g/15oz plain allpurpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon powder
- 1/2 teaspoon grated nutmeg
- FOR THE TOPPING
- 1 tablespoon confiture de caramel/creme de leche
- 1 tablespoon butter unsalted
- Icing sugar
- Preheat oven to 180C/350F/Gas4
- Line a 10 x 14" baking tray with sides at least 1" high
- Mash the bananas to a pulp and stir in the vanilla extract
- Sift together all the dry ingredients
- Add the dry ingredients to the bananas a little at a time
- Add the eggs one at a time beating as you go
- Pour in the oil between the additions of dry ingredients (you want to add wet - dry- wet - dry)
- Make sure everything is well combined and pour into your prepared baking tray
- Bake for approximately 30 - 40 minutes, checking after 30 mins by inserting a skewer into the centre, if it comes out clean the cake is done.
- Let it cool on a wire rack while you make the topping.
- Place the butter (make sure it is softened but not melted) in a large bowl
- Add the caramel and stir together
- Start stirring in the icing sugar a little at at time. This is where a big bowl is important as it flies all over the place. Keep adding until you get a good paste consistancy that you like
- When the cake is completely cool, spread topping all over and cut into squares.
Have a great day.