If you’re looking for a healthier kind of banana cake, better stop reading now.
This banana cake is all dressed up and ready to party.
In brown butter maple icing and salted caramel. It’s not for the faint hearted! It’s very sweet so I like to add a little more salt to the salted caramel to balance it out a little.
Obviously leave the nuts out if you’re allergic, but I love the crunch and texture they give.
Nutty banana cake with browned butter icing and salted caramel glaze
Inspired/adapted from the banana and hazelnut cake from The Meringue Girls “Everything sweet”
500g very ripe bananas, mashed
125ml vegetable oil
125g light brown sugar
2 large eggs
150g mixed nuts, chopped (I used pecans, walnuts and hazelnuts)
225g self raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
A large pinch salt
Preheat the oven to 180c. Grease and line the base of two 20cm cake tins.
Sift the self raising flour, bicarbonate of soda, baking powder, cinnamon and salt in a medium bowl. Set aside.
Beat the oil and sugar together and beat in the eggs one at a time, beating until well mixed. Add the vanilla extract and mashed banana. Fold in the flour and mixed nuts. Pour the batter into the cake tins and bake for 30-35 minutes, or until the sponges are risen and springy.
Carefully turn out on to a wire rack and leave to cool completely.
Browned butter maple icing
500g icing sugar
2-3 tbsp maple syrup
For the browned butter, start by melting the butter in a small pan. Once it’s melted, leave on a medium heat until the butter has browned and has an almost nutty smell. Measure your icing sugar out and place in a mixer with a whisk attachment fitted. With the beaters going, carefully pour the still warm butter into the icing sugar. Keep whisking – it might look a bit strange at this stage but keep going. Add one tbsp of the maple syrup and keep whisking until the icing is very light and fluffy. If it’s a little too thick, add another tbsp maple syrup.
I used this recipe for the salted caramel. Leave to cool completely (obviously!) before pouring over the top of the cake, letting it drip down the sides.