Banana Cake with Brown Sugar Buttercream

This cake was born out of convenience.

banana cake with brown sugar buttercream

I had aging bananas that need to be used, and a baby shower to attend the next day. I wanted something a little more up market than my regular banana bread go-to’s (here and here) to turn up with (they are a tad casual for this occasion I thought) and so this cheeky two tier 8 inch was born.

banana cake with brown sugar buttercream banana cake with brown sugar buttercream

I found the original recipe hereΒ and amended the amounts slightly.

Having very ripe bananas (which always come out sweeter), I decided to lower the added sugar content and had other plans for the topping so ignored that entirely. I was also taking this cake to a baby shower so omitted the walnuts as I wasn’t sure whether there would be any nut allergies in the room – better to be safe than sorry!

banana cake with brown sugar buttercream

Here’s the recipe in case you wanted a go:

300g banana
75g butter
150g golden caster sugar
2 eggs
1/2 tsp bicarbonate and salt and baking powder
225g self raising flour

Normal routine: Combine the butter and sugar. Mash the banana in a separate bowl. Mix together all the dry ingredients in another separate bowl. Whisk in the eggs to the butter/sugar mixture. Fold in the dry ingredients and then fold in the mashed banana. Pop it into a greased and lined tin (this filled one 8 inch round tin which I then split in half) and bake at 180 degrees for around 60 minutes (or until its golden and a fork comes out clean).

banana cake with brown sugar buttercream

The filling and topping was brown sugar buttercream which I had found a base recipe online ages ago (really sorry I have lost the original site to link to!). This is my adaptation of it though, in case you want to recreate:

1/2 cup salted butter
1 cup light brown soft sugar
2 tbsp heavy cream
2 cups icing sugar

Melt the butter and sugar in a saucepan over a medium heat so that the sugar starts to dissolve. Bring to the boil and add the heavy cream. Take off the heat and cool. Whisk the cooled mixture together with the icing sugar.

NB: I used about two thirds of the brown sugar syrup to mix with the icing sugar and then drizzle the remaining third on top as a bit of decoration.

banana cake with brown sugar buttercream

I used an icing comb to get the texture on the final coat of buttercream after the crumb coat which I am really pleased with. Super simple but effective. I didn’t use any food colouring in the buttercream so it helps to lift what could be quite a drab looking cake, I think.

banana cake with brown sugar buttercream

banana cake with brown sugar buttercream

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13 thoughts on “Banana Cake with Brown Sugar Buttercream

    1. Ha. I love pancakes! …and I love this comparison πŸ™‚ You should definitely have a go at the “drip”. If you have a thick enough sauce to drizzle with, and your cake is chilled, you will be fine.

      Liked by 1 person

    1. I am!! Scary but exciting!! I am not sure if I have bitten off more than I can chew but it has given me a goal and I am trialing all sorts before the big day so I am well practiced!

      Like

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