The brown sugar frosting which tops this moist banana cake, almost has a toffee flavour, giving you a classic banoffee cake for afternoon tea. Don’t be afraid to be generous with the icing on this decadent cake, you won’t hear any complaints from friends and family! It’s a great way to use up any really ripe bananas you have hanging around in the fruit bowl, and it’s easy to make with just a handful of ingredients for the sponge. Put some time aside this weekend and give it a go – it’s simple enough to get the kids helping out too.
- 180g self-raising flour
- 150g Demerara sugar
- 2 ripe bananas
- 180g butter
- 3 eggs
- 100g softened butter
- 100g light brown sugar
- 200g icing sugar
Place all the ingredients into a food processor and blitz until fully mixed.
Pour the mixture into the tin and bake for 50 minutes to 1 hour, or until a cocktail stick inserted into the centre comes out clean. When baked, remove from the oven and allow to cool in the tin for 10 minute, then transfer to a wire rack and allow to cool fully.
To make the frosting beat the butter and brown sugar together until light and fluffy. Add the icing sugar a tablespoon at a time until you have a stiff spreading consistency. You may not need all of the icing sugar.
When the cake is cooled, place it on a serving plate and spread the frosting over.
This cake is a great addition to afternoon tea, and goes well with a good cuppa.