Banana & Toffee Cake

​For the cake:

  • unsalted butter 300g, softened, plus extra for the tins

  • soft light brown sugar 300g

  • eggs 4, large

  • plain flour 300g, sifted

  • baking powder 2 tbsp

  • bicarbonate of soda 1 tbsp

  • vanilla extract 2 tsp

  • bananas 4 ripe, mashed

  • 2 x 8 inch cake tins

For the frosting:

  • unsalted butter 150g, softened

  • icing sugar 500g

  • soft cheese 200g

For the caramel:

  • 200g granulated sugar

  • 90g salted butter, cubed & room temp

  • 120ml double cream

Plus:

  • 3 bananas, chopped

What to do:

1. Pre-heat the oven to 180C/fan 160C/gas 4. Butter and line 2 x 8inch deep springform cake tins with baking paper.

2. Beat the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time and mix well between each until completely combined. Mix in the flour followed by the baking powder and bicarbonate of soda. Stir in the vanilla extract and then add the mashed bananas. The mixture will be slightly lumpy because of the bananas, so don't panic about getting it completely smooth!

 

3. Divide the batter equally between the lined cake tins and bake for 35 minutes or until a skewer inserted into the middles comes out clean. Always keep an eye on the bakes as sometimes baking time differs based on the tins or ovens etc.

 

4. Whilst the cakes are baking, grab a large heavy based pan and begin heating the sugar on a low heat. Keep a very close eye on the pan to make sure the sugar doesn't burn. You will know the sugar is ready once it turns slightly amber and is completely melted. At this point, add the cubed butter and stir vigorously over the heat. Do not stop stirring until all is combined. If the mixture splits, simply take it off the heat and continue mixing before returning it back onto the heat. Next, add the cream and stir well. The mixture will increase in size and bubble, but keep it on the heat and stir for about 1 minute so that it thickens. After a minute remove from the heat and place in a fresh bowl to chill.

 

5. Once the cakes are ready, allow them to cool in the tins for at least 10 minutes, then transfer to a wire rack to cool completely. The cakes need to be completely cool before you decorate, otherwise there's a chance the buttercream will melt off the sides and not set nicely.

4. To make the buttercream, beat the butter and icing sugar for 5 minutes or until light and fluffy. Add the soft cheese and beat for another minute or until fully combined. 

 

5. The final step before assembling the cake is to chop 3 bananas nice and fine. These will sit in between the cake layers.

6. To begin layering the cake, grab a large perforated knife and halve the two sponges, so you have four layers to work with. To do this position the knife at the side of the sponge and slowly cut your way around the cake working into the middle. Do not rush this bit as you want to make sure you get equal slices.

7. Once the cakes have been sliced, begin layering! I do one layer of butter cream, cover the layer in bananas and then drizzle with caramel. Then repeat! 

8. When you have placed the final layer on top, it's time to decorate the cake. Do this by using the remaining buttercream and spread along the top and sides of the cake. Work your way up to a thick coating! Mine always tends to look a bit rusting and semi-naked, which I kind of like! To keep things simple, I finish my cake with a heavy grating of dark chocolate but it's entirely up to you how you finish! 

ENOY!!

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© 2019 by Georgina Bakes.

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