Aside from the Mary Berry challenge that I’ve set myself, I made a lovely coffee-ish cake last week. I love bananas hence I love banana bread/cake, and what better way to use up those bananas you just can’t bear to eat purely because of the soft and gooey texture!
(I bought them and waited deliberately).
The only annoying thing with cakes containing banana is that they take a fair old time to cook, but I promise it is most definitely worth it. Just be patient! The cake is banana and walnut with a sweet coffee icing. You could of course change it up and add different nuts, or chocolate or dried fruit to the party but this is just plain and simple and good way, as I said, for using those manky bananas. Here’s the recipe and I hope you enjoy it.
For the banana and walnut cake:
- 125 g butter
- 150 g or 3/4 cup caster sugar
- 60 g or 1/2 chopped walnuts
- 210 g/ 1 3/4 cups self-raising flour
- 2 eggs, beaten
- 3 large bananas, mashed
- 1 tsp bicarb of soda
- 3 tbsps milk
- 1 tbsp boiling water
- 1 tsp vanilla extract
For the coffee buttercream icing:
- 3 tsp instant coffee
- 1 tsp boiling water
- 100 g butter, softened
- 225 g icing sugar, sifted
- 30 g chopped walnuts, to decorate
- Pre-heat the oven at 180C/gas mark 4.
- Grease and line a springform tin or you could use a 2lb loaf tin if you prefer.
- Put the butter, sugar, vanilla extract and water in a large mixing bowl and using an electric whisk or a free-standing mixer, cream the ingredients together until light and fluffy and pale in colour.
- Gradually add the beaten eggs, incorporating with the whisk until combined.
- Repeat this process using the mashed bananas, making sure the mix is the same consistency.
- Dissolve the bicarbonate of soda in the milk.
- Now, add the milk, then the flour and repeat this process until everything has been added and combined to the cake mixture.
- Add the chopped walnuts; using a spatula, fold them in to combine them evenly.
- Place on the middle shelf in the oven and bake for about an hour or until a skewer/knife comes out clean. Beware – banana cakes do take about an hour to cook so don’t be impatient!
Now to make the buttercream icing for the top of your yummy cake!
- Dissolve 3 tsp instant coffee in 1 tsp boiling water.
- In a large bowl add the butter and icing sugar; add the coffee!
- Beat with an electric whisk until light and creamy.
- Using a palette knife, spread the icing on top, decorate with those walnuts and lastly…
- Enjoy! Best enjoyed with a nice cup of tea