Sticky Toffee Banana Cake with Cream Cheese Frosting
Inspired by the famous British dessert, Sticky Toffee Pudding and a banana version of it that I developed, this dense mist cake s the perfect way to use those ripened, speckled bananas on your counter top. This cake does not have a typical cake texture; like a good sticky toffee pudding, it sort of collapses in your mouth to a dense, rich, caramel-y, luscious bite that is simply addictive.
Course
Cake/Dessert
Prep Time20minutes
Cook Time35minutes
Total Time55minutes
Servings12-16 servings
AuthorBarry C. Parsons
Ingredients
2 1/4cupspureed very ripe banana
1tspbaking soda
1/2cupbutter
1 1/4cupsfirmly packed brown sugar
2tspvanilla extract
1/3cupdark corn syrupor golden syrup
3large eggs
2 1/2cupsall purpose flour
2tspbaking powder
FOR THE CREAM CHEESE FROSTING
1cupcream cheese
1/2cupbutter
1/2cupshortening
2tbspvanilla extract vanilla extract
1kilo bag of icing sugarpowdered sugar About 9 cups
1-3tbspmilkenough to bring the frosting to a spreadable consistency
Instructions
Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. The parchment paper greatly aids the release of the cakes from the pans when baked.
Preheat the oven to 350 degrees F.
Mix together the pureed banana and baking soda and set aside.
Cream together the butter, brown sugar and vanilla well.
Beat in the dark corn syrup (or golden syrup).
Beat in the eggs, one at a time, beating well after each addition.
Add the banana mixture and blend until smooth.
Sift together the flour and baking powder.
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Pour into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes rest in the pans for 10 -15 minutes before turning them out onto a wire rack to cool completely. Frost with cream cheese frosting.
TO MAKE THE FROSTING:
Mix all the frosting ingredients together and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency.