Who doesn't love Banana Cake (well actually my son!)? It's an old favourite and the best way to use up those squishy black bananas that we all find hiding in our pantry from time to time.
I've made this cake two layers with mock cream between but you could also cook it in one larger tin and ice it with chocolate icing - equally as delicious. The mock cream doesn't work well without real butter (I've tried) but the icing does.
- 125 grams butter (or dairy free substitute)
- 1 cup sugar
- 2 eggs
- 2 mashed bananas
- 1 teaspoon baking soda
- 2 tablespoons boiling milk (or dairy free substitute)
- 1 teaspoon baking powder
- 1 teaspoon guar gum
- 2 cups
- Icing (confectioner's) sugar for dusting
Mock Cream Ingredients:
- 4 tablespoons butter
- 4 tablespoons sugar
- 4 tablespoons boiling water
Preheat the oven to 180 degrees celsius.
Grease two 18cm round tins and line the bottom of with paper.
Cream the butter and sugar with an electric beater until light and fluffy. Add the eggs and beat again. Mash the bananas with a fork then add to the mixture and beat.
Mix the baking soda with the boiling milk (it should froth up) and mix into the wet ingredients.
Sift the flour, guar gum and baking powder into the wet ingredients and mix well.
Divide the mixture between the two tins. Bake in the centre of the oven for 20 minutes or until a skewer comes out clean.
When the cakes are cooked remove them from the tins onto a cooling rack. To assemble spread the mock cream over the bottom layer then add the other cake. Dust with icing sugar.
Mock Cream Method:
Beat the ingredients together in a small bowl* with an electric beater until the form a cream. This takes quite a while - the objective is for a thick creamy consistency which resembles firmly whipped cream.
Tip: If the mock cream is not 'creaming' put it in the freezer for about half an hour until the ingredients have cooled and have changed colour slightly then beat until it resembles thick cream.
*I use my Tupperware mix and pour for this as it stops me getting splashed.