When you add bananas to cake something special happens as no only does it become infused with the banana goodness, the texture develops a beautifully squishy feel.
If you’ve got some bananas in your fruit bowl which are looking more brown than yellow, they will be perfect to use as when it comes to bananas in cake, the blacker the better.
There’s thousands of different varieties of banana cake on offer (one of my most indulgent bakes is banana and malteser cake!), but here it’s just cinnamon I’ve added for a little extra warmth.
My nephew, the cutest toddler on the planet, is a big fan of bananas so when I babysat for him recently I decided to bake these and test them out on him. The results were successful and he inhaled the cake in record speed.
As they’re only fairy cake size they’re not as intense as a cup cake which I think works better because the flavour is strong. If you can resist, these cakes can be frozen for up to three months (without icing).
125g caster sugar
125g unsalted butter, softened
150g self raising flour
3 large eggs, at room temperature
25ml milk (whole is better but semi skimmed will do)
3 mashed up bananas (the riper the better)
A pinch of salt
For the icing…
500g icing sugar
100g butter, very soft
How to make…
Preheat the oven to 190C/180 fan/Gas 4 and line two 24-cup cake trays with fairy cake case.
Blend together the butter and sugar until light and creamy. This takes around three minutes with an electric mixer, double without. If you’re using an electric mixer remember to scrape down the sides regularly with a spatula to make sure everything is mixed in properly.
This photo shows the kind of texture you’re after…
Once the mixture has doubled and lightened in colour, add in the eggs one at a time. In between each egg pop in a dollop of flour to stop the mixture separating.
Add the cinnamon and mashed up banana and carry on mixing gently before sieving in the flour slowly.
Carry on mixing everything together and slowly add the milk until everything is combined – around two minutes with an electric mixer, four without.
Spoon the mixture into the cake cases until they are two thirds full. Bang each tin sharply on the table to get rid of the air bubbles and then put in the oven for 20 minutes.
Watch the cakes like a hawk and as soon as they’ve darkened in colour and spring back to your touch they re done. Transfer to a wire cooling rack and wait until they are stone cold before attempting the icing.
While you’re waiting for the cakes to cool make your icing. Beat together the butter and sugar until it forms stiff peaks. It should be thick – like soft butter – and the longer you beat it for the smoother it will become, around five minutes with an electric mixer.
Use a spatula and swirl on the icing (or pipe it if you’re feeling fancy), followed by a sprinkling of ground cinnamon.