Yet another banana recipe. I know, I’m sorry, but I always have bananas that need using up and banana is also genuinely one of my favourite cake flavours SOOOO here we are again.
This cake may look like you’ve put in a stint in the kitchen, but it’s actually so easy and quick to make. If you’re looking to impress and get a delicious cake out of it then this is your go to.
Bananas are great in cake, this bring such a lovely sweetness as well as a gorgeous moist, light texture to a sponge. The addition of hazelnuts into this sponge too create a lovely crunch that makes such a good contrast to the smooth banana sponge.
Now let’s talk about the frosting. I am a total frosting fiend and to me it can make or break a cake. None of that solid sugary rubbish, give me creamy, buttery, sweet fluffiness. Chocolate and hazelnuts are a match made in heaven (thank you Jesus for Nutella), and it goes to beautifully with the banana cake.
This recipe will make you one cake to serve 12 people, and will keep for up to a week in a cake tin.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 100g butter, softened
- 175g caster sugar
- 2 eggs
- 4 very ripe bananas, mashed
- 225g self raising flour
- 1tsp baking powder
- 2tbsp milk
- 50g chopped hazelnuts
FROSTING
- 100g butter, softened
- 250g icing sugar
- 20g coco powder
- 50g finely chopped hazelnuts
METHOD
- Preheat your oven to 180C fan and grease 2 same size cake tins well with butter. Cream together the butter and sugar until smooth and paler in colour, then beat in the eggs one at a time until fully incorporated. Mix through the mashed bananas, then fold through the flour and baking powder until fully combined. Now beat in the milk until you have a smooth batter. Divide equally between the two cake tins and level out, then bake for 20-25 minutes until risen and golden. Allow to cool completely.
- While the cakes are cooling make the frosting. Start by making sure your butter is very soft but not melted, and beating it until it becomes paler in colour, then sift in the icing sugar and coco powder and beat until you have a creamy smooth frosting. Stir through the chopped hazelnuts.
- Once the cakes have completely cooled you can begin assembling. Layer the icing in between the two cakes and on top of the top layer sponge, using whatever piping techniques you fancy showing off! Then top with some more crushed hazelnuts and dust with a little extra optional icing sugar and you’re good to go.
Claudia's Home Kitchen 