Banana cake is my dads favourite cake, so for his birthday last week I whipped him up one, while in the middle of a baking/decorating frenzy for another family member.
I don’t really like decorating banana cake with fondant as it can be a bit unstable, but I have used this recie before to do so, it just takes a bit more patience and work to get a good ganached base to start with.
Don’t skip the cinammon! Ever since adding cinnamon to banana cake on a whim one day I won’t be without it!
250g butter, at room temperature
1 3/4 cups sugar
2 tsp vanilla extract
3 ripe bananas, peeled and mashed
2 tsp baking soda
½ cup hot milk
3 cups flour
2 tsp baking powder
Cream together butter and sugar
Add eggs, one at a time, beating well between each. Stir in vanilla.
Stir in mashed banana to creamed mixture.
Dissolve baking soda into hot milk, then add to bowl and mix.
Finally, stir in flour, baking powder and cinnamon.
Bake at 180C until cooked through (insert a skewer to be sure) ,in my experience, at least an hour. This makes a large 20cm or you could use this mixture for muffins, especially if you add many chocolate chips!
Top with your favourite icing, cream cheese icing would be fab but I went with a simple chocolate buttercream because that’s what dad always did. I piped around the edge with my 1M tip, then surrounded the cake with a strip of acetate to keep it fresh.