This cake was born out of convenience.
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.
I found the original recipe here 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!
Here’s the recipe in case you wanted a go:
150g golden caster sugar
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).
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.
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.