It's been a while since I last baked a banana cake/loaf which is quite surprising as banana bakes normally feature quite a bit in my kitchen. So I decided to make use of my ripe bananas and try out this banana cake from my new book, perfect! This butterless cake is really moist and delish but the real star of the show is the amazing toffee icing, it balances the cake beautifully! This is definitely a recipe to be book-marked and made again and again.
For the cake:
225g plain flour
1 tsp baking powder
3 large eggs
170g Demerara sugar
2 medium ripe bananas, mashed
1 tsp vanilla extract
225ml vegetable oil (or olive oil)
For the toffee icing:
220g Demerara sugar
240g icing sugar, sieved
1/2 tsp vanilla extract
banana chips, to decorate (or a sprinkling of cocoa)
Preheat the oven to 180oc/fan oven 160oc/Gas mark 4. Butter a 23cm springform tin and dust with flour or Demerara sugar.
Sieve the flour and baking powder into a bowl. Set aside.
In a separate bowl, beat the eggs and sugar on high with an electric mixer until thickened and light in colour. Fold in the mashed banana and vanilla. Slowly drizzle in the vegetable oil while still mixing.
Add the flour mixture and mix on a low speed, taking care not to overmix. Pour the batter into the prepared tin.
Bake for 25-30 minutes, until golden. Cool fully on a rack before icing.
To make the icing, place the sugar, butter and milk into a pan over a high heat. Stir everything well and bring to the boil. Keep stirring and boil for 1 minute.
Remove from the heat and beat in half of the icing sugar. Allow to cool slightly, then add the vanilla and the rest of the icing sugar. Beat well until it thickens.
Spread the icing over the cake straightaway, as the icing will harden slightly. Top with banana chips or a sprinkling of cocoa.