Friday, 18 October 2013

Banana Bread Cake with Caramel Icing

This is a wonderful little cake. It has the moisture and 'bounce' of a banana bread, but is sufficiently cakey  to be classified as such. The original recipe calls for peanut butter- I used nutella and it worked really well- I would recommend using nutella (or equivalent), cookie butter or almond butter, though peanut butter would be lovely too- just a slightly stronger flavour.
I found that the icing was pretty thick, and since the cake is pretty sweet, I think I would make only 2/3 or 1/2 of the icing next time.

Recipe found and adapted slightly from Smitten Kitchen

Banana Bread Cake with Caramel Icing

For the cake:
113g (½ cup) unsalted butter
2tbsp nutella or peanut butter
150g (¾ cup) granulated sugar
53g (¼ cup) light brown soft sugar
1 egg
120ml (½ cup) sour cream or Greek yogurt
1 ½ tsp vanilla extract
360ml (1 ½ cups, about 2 large/3 small) bananas, mashed
156g (1 cup) plain flour, sifted
¾ tsp bicarbonate of soda
½ tsp salt
For the caramel icing (½ – ⅔ of the following may be used):
57g (¼ cup) unsalted butter
53g (¼ cup) light brown soft sugar
2tbsp milk
1 ½ tsp vanilla extract
113-170g (1-1 ½ cups) icing sugar, sifted

20g dark chocolate, melted, to decorate

1. Preheat the oven to 180◦C/350F/mark 4 and line a 9x9 inch pan with foil.

2. Melt the butter in a large heatproof bowl. Add the peanut butter, heat for a further 20 seconds and stir the mixture until smooth and combined.

3. Add the sugars to the butter mixture and whisk to combine. Beat in the egg, sour cream/yogurt and vanilla, then add the bananas and stir to combine. Add the flour, bicarbonate of soda and salt and mix until just combined and no more streaks remain.

4. Pour the batter into the prepared pan and bake for 35 minutes, until the cake is golden on top and set in the middle, with a toothpick inserted into the middle coming away clean. Leave in the pan for 20 minutes before removing from the pan and transferring to a wire rack to cool completely.

5. For the caramel icing, melt the butter in a small pan, add the brown sugar and bring to a boil, stirring continuously. Allow the mixture to boil rapidly for 2 minutes, stirring continuously.

6. Remove the pan from the heat and add the cream and vanilla, whisking to combine. Mix in the icing sugar, ½ cup at a time, until the desired consistency is reached.

7. Pour the glaze over the cake and spread to the edges with a knife/spatula dipped in hot water. Drizzle the melted chocolate over the top.

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