A spin on a classic Banoffee Pie, this recipe makes a beautifully moist banana cake topped with freshly whipped cream, caramel sauce and chocolate shavings! It is quite possibly the best cake ever.
If I had to pick one fruit that I could eat all day everyday, it will have to be bananas (after berries of course but you know what I mean, right?). Ever since I was little I’ve loved bananas way too much so it I wasn’t surprised to discover that I had a thing for banana cakes and desserts too! This fruit has something over me, I can never have enough and I cannot eat just one banana ever. I need to eat atleast 2-3 in one go! When I was young I’d eat even more in single sitting, my mom would often joke that she would marry me off to a banana vendor so that I would always have access to them :/ that joke is not funny anymore FYI. Fast forward to today, I may have changed my mind about the banana vendor but definitely not about bananas. I still love them! Quite naturally one of my favourite desserts is a Banoffee Pie which is basically a no-bake layered banana pudding. I love it so much that I decided to adapt it to make a cake version! I used my banana bread recipe to make the base and used sweetened whipping cream, my salted caramel sauce, fresh bananas and chocolate shavings to decorate it. The only element missing was the biscuit base, but TBH I didn’t really miss it.
I made this cake for my aunt’s birthday a few days back and it was polished off in a matter of minutes. There was a fancy cake from a bakery too, but this one won everyone’s heart! Super moist cake with just the right amount of banana flavour. Achieving that is really the trick and all you gotta do is use ripe bananas. Like I always say, to make any banana cake or bread, always make sure that you use overripe bananas. Fresh bananas don’t have enough sweetness, so let them ripen up for a few days before using. Once your banana develops black spots (lots of them) you’ll know they’re ready to be used! However, if you’re like me and aren’t too good with timing your bakes and want a quick fix to this whole my-banana-isn’t-ripe-enough situation, follow these steps to ripen your bananas quickly.
- • Flour, 2 cups
- • Baking Powder, 1 teaspoon
- • Salt, 1 teaspoon
- • Softened Butter, ⅓ cup
- • White Granulated Sugar, ½ cup
- • Eggs, 2 (at room temp.) (or ½ cup milk)
- • Overripe Bananas, 3, mashed into a paste
- • Yogurt, 2 tablespoons
- • Vanilla essence, 1 teaspoon
- • Sweetened Whipping Cream, ½ cup
- • Caramel Sauce, ½ cup
- • Dark Chocolate, shaved
- In a bowl, sift flour, salt and baking powder and keep aside to be used later.
- In a separate bowl whisk together butter and sugar until light and fluffy, about 4 minutes with a hand mixer. Add in the eggs and whisk gently for a minute or until they're properly mixed. Please make sure the eggs are at room temperature. Cold eggs won’t mix properly. Add in the mashed bananas, yogurt and vanilla essence. (If you're substituting eggs with milk with, add it in step 3 not here)
- Now add the dry ingredients to the wet ingredients little by little until everything is properly mixed and a thick batter is formed. Do not over-mix the batter (Also add milk if you're making an eggless cake.)
- Preheat the oven to 180 degrees Celsius for 10 minutes.
- Transfer to greased 8-inch round cake tin and bake for 35-40 minutes at 180 degrees Celsius or until a skewer comes out clean.
- Once the cake cools down, cover it generously with whipped cream and drizzle caramel sauce over it. Decorate with a few banana slices on top and a generous sprinkling of chocolate shavings.
- Serve the cake immediately. To store the cake, read these instructions.
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