Those, who follow my blog know, 1. I’m allergic to banana, it make me very sick and 2. I’m training at the moment so no sugar for me, hence the Caramel Banana Cake (so I won’t be tempted to eat it).
Me and banana go back a long way. I think I remember always not really liking banana. I never like the smell of them and I nearly gag when mashed the over ripe bananas to make this cake, they are just so YUUUUUUUUUUCK! Anyway lots of people like bananas, including my dad, so we we always have dark brown frozen bananas in the freezer ready to be defrost and made into some sort of banana something. I am sure that if bananas didn’t make me so violently ill, I would probably enjoy them like everyone else, but who knows?
This is a great cake when I want to contribute to something, but don’t want to eat it… I go to bananas. I think this is the second favourite banana treat I make, the first being banoffee pie, which I will be making in the coming weeks!
I haven’t really got a lot to say about this recipe… as I can’t honestly tell you it is delicious because I can’t eat it and to do so would make me vomit, which doesn’t really say much for the cake, but everyone else (that likes banana) seems to think it is fantastic… especially the caramel icing.
Ingredients – Cake
200g Butter (softened)
1 Cup (165g) Brown Sugar
3 Eggs
3 – 4 Mashed Bananas (about 250g)
2 Cups Self Raising Flour
1 Teaspoon of Bicarbonate of Soda
1 Cup Sour Cream
2 Tablespoons Milk
Ingredients – Icing
100g Butter
1/3 (70g) cup Brown Sugar
3 Tablespoons Sour Cream
3 – 4 Cups (600 – 800g) Icing Sugar (this will always depend on your icing sugar. some times it is 3, sometimes 3 1/2 and sometimes 4, it is never the same every time)
Method – Cake
1. Grease (I normally use a spray oil) a 14cm x 30cm loaf tin and preheat oven to 180ºC
2. Cream butter and sugar in a bowl until light and fluffy.
3. Beat eggs in 1 at a time until all is combined
4. Fold in mashed bananas then half of the flour.
5. Fold in all of the sour cream and the other half of the flour until it is a smooth batter.
6. Pour mixture into prepared tin and bake for 1 hour.
7. Turn oven off and leave in the oven for 20 minutes.
8. Remove from oven and transfer to a cooking rack until completely cool, then spread with icing mixture and refrigerate before serving and cutting.
Method – Icing
1. Melt butter and sugar in a saucepan and stir constantly until all the sugar has dissolved.
2. Bring to the boil and immediately add add sour cream and boil for 30 seconds.
3. Remove from the heat and gradually stir in icing sugar until is is a smooth icing texture (Start with 3 cups of icing sugar, mix, then check to see if it need a bit more.). You may need a little more or less icing sugar as like flour, every batch is different.
This is too much icing for 1 cake, but this quantity gives the best result… Just pop the left overs in the freezer for another cake and defrost when needed.
THERMOMIX METHOD
Method – Cake
1. Grease (I normally use a spray oil) a 14cm x 30cm loaf tin and preheat oven to 180ºC
2. Place butterfly onto blade and secure into place, then add softened butter and sugar and cream 30 seconds/speed 4, scrape down the sided and bottom of the mixing bowl and repeat for 2 minutes/ speed 4.
3. Add eggs and beat 30 seconds/speed 4.
4. Add mashed bananas and mix 20 seconds/speed 4.
5. Add flour, sour cream and milk and mix 30 seconds/speed 3 slowly turning to from speed 1 to speed 3.
6. Pour mixture into prepared tin and bake for 1 hour.
7. Turn oven off and leave in the oven for 20 minutes.
8. Remove from oven and transfer to a cooking rack until completely cool, then spread with icing mixture and refrigerate before serving and cutting.
Method – Icing
1. Place butterfly onto blade and secure into place, then add born sugar and butter, cook 5 minutes/100º/speed 2.
2. Add sour cream and cook 2 minutes/Varoma/speed 2.
3. Add icing sugar and blend 10 seconds/speed 4, scrape down the sides of the mixing bowl and mix 1 minute/speed 4. (Start with 600g of icing sugar then check at the half way point to see if it need a bit more).
This is too much icing for 1 cake, but this quantity gives the best result… Just pop the left overs in the freezer for another cake and defrost when needed.
I hope you enjoy this little spin on the classic banana cake and enjoy! I think is is based on a women’s weekly cook book recipe, but I can’ be entirely sure! 🙂
Do you have a food that you just can’t eat? I know there are a lot of people out there allergic to many things, but is there anything you wish you weren’t allergic to?
Enjoy Irresponsibly
Liz xx
If you like this recipe you might like to have a look at these
Banana Bread (Thermomix Method Included)
Carrot Cake with Cream Cheese Icing (Thermomix Method Included)
Custard Tea Cake (Thermomix Method Included)
Liz xx
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The cake does look lovely – Liz – I don’t do much with bananas these days – they aren’t grown them in NZ.
I’m sure you could exchange the bananas with mashed apples as you seem to have a lot of those 🙂 Liz xx
My older sister always refused to eat bananas and if she found them in her lunch box she’d just throw them away. And now she’s in her 50’s and still has never eaten a banana. I love them and I love banana cake and the caramel icing on this takes this to an entirely new level. I’m sure your father appreciated this very much xx
Well I think your sister and I are kindred spirits 🙂 I must say the caramel icing is divine and I did lick that particular bowl 🙂
Dad likes the cake, but picks the icing off, so I can’t win really! Haha! Liz xx