Banana cake is a classic recipe and a good fall back if you need to make something quickly with minimal ingredients.
But this version throws in an extra layer of indulgence with a bag of maltesers mixed in before you bake.
This idea was given to me by my friend Nicola and the final result is sweet, sticky and delicious.
The banana cake retains its comforting banana flavour but you’ll also come across crunchy, gooey pockets of honeycomb and chocolate when you’re eating it.
I recently made it when my work pal Laura went off to have her beautiful baby Ben and given that it had been hoovered up by my colleagues by around midday I felt it was worthy of sharing on here.
150g self-raising flour
150g caster sugar
2 large eggs, at room temperature
100g softened butter
A bag of maltesers (save a handful for the icing)
3 ripe bananas (the blacker the better)
A pinch of salt
For the topping:
100g unsalted butter, very soft
2 tbsp milk
350g icing sugar
A handful of maltesers
How to make…
Preheat the oven to 180C/160 fan/Gas 4.
Mix the butter and sugar together until everything’s combined and you’ve got a light, creamy mixture (about five minutes with an electric beater, 7-8 without). This is the texture you’re after:
Mash up the bananas until they no longer resemble bananas and look more like mush.
Add the bananas to the main mixing bowl and stir until combined. Add the eggs, one at a time, and then sieve in flour and add the salt.
Continue mixing on a slow speed for a few minutes then add the maltesers. Mix again so they are spread throughout the mixture and then pour into your loaf tin.
Put the tin into the oven and set a timer for 50 minutes. Keep an eye on the cake, it’s done when a knife inserted into the middle comes out clean, this can take around an hour or slightly longer.
As the knife might strike a malteser, another way to tell is by pressing the cake gently, if it springs back it’s done. When it’s done take the cake out and let it cool completely before moving onto the icing.
To make your icing, beat the butter and icing sugar together until it forms a creamy, thick icing. This takes around five minutes in the mixer, seven by hand (depending on your upper arm strength).
Throw in a few of the maltesers to add some extra crunch and then spread the mixture onto the top of the cake and sprinkle with the remainder.