This hearty banana cake is a delicious way to use up any leftover bananas you might have lying around. The dense sponge is sprinkled with walnuts and topped with a rich chocolate buttercream to complement the banana flavours. To make banana cake, you need to make sure the bananas you use are very ripe.
450g overripe bananas
175g granulated sugar
2 medium eggs, beaten
200g self-raising flour
½ tsp salt
½ tsp bicarbonate of soda
70g chopped walnuts
For the icing:
2tsp cocoa powder
175g icing sugar, sifted
Few drops vanilla extract
Extra chopped walnuts, to decorate (optional)
Add ½tsp cinnamon to the banana cake mix for extra spice.
Preheat the oven to 180ºC/350ºF, Gas Mark 4. Grease and line an 18cm (7in) round cake tin.
Reserve half a banana for the icing and place the rest of the bananas in a mixing bowl. Mash until smooth, then set aside.
In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs and bananas, and beat until smooth. Stir in the flour, salt and bicarbonate of soda and mix thoroughly. Quickly mix in the walnuts, then pour into the baking tin.
Bake in the oven for 60-75 mins or until a skewer inserted into the middle comes out clean. Turn out the banana cake and leave to cool on a wire rack.
To make the icing, place the butter and cocoa powder in a small saucepan. Heat until melted. Mash the reserved banana until very smooth. Add the melted butter mixture to the mashed banana and beat well, then add the icing sugar and vanilla extract. Beat thoroughly until very smooth. Use to ice the top of the banana cake once it has cooled. Decorate with chopped walnuts if you wish.