A cake as gorgeous as this deserves a well written and researched post to match. Something witty, maybe something smart, maybe even something a little tongue in cheek.
Any of the above might suffice as long as it agreed to pander to the vanity of a cake well accustomed to adoration. We are not baking cakes like this Banana Cake with Toffee Frosting every other day, so that of itself demands that we fuss and dote on its self-proclaimed magnificence.
The only thing is, if I can be completely honest, I find myself today truly at a loss for words. I feel like I have run out. Maybe it’s just the end of long week of being mom and playing taxi driver and not saying no to things I should have that have me feeling like I would rather curl up on the couch and be quiet. A very ordinary week that has left me spent.
So this rustic yet sophisticated charmer, this cake that is half naked and half gooey and sticky is offered simply, without any adjective rich fanfare.
They say the quieter you become, the more you can hear. A fitting, perfect phrase to end the week.
- 4 eggs
- 400 g brown sugar
- 600 g bananas, mashed
- 20 ml (4 t) bicarbonate of soda
- 5 ml (1 t) salt
- 250 ml (1 C) sunflower oil
- 480 g cake flour, sifted
- 110 g butter
- 220 g soft brown sugar
- Pinch of salt
- 80 ml (1/3 C) milk
- 350 g icing sugar
- 250 ml (1 C) brown sugar
- 125 ml (½ C) cream
- 125 g (½ C) butter
- Whisk the eggs and sugar in an electric mixer until light and fluffy.
- Add the mashed banana, bicarbonate of soda and salt.
- Whisk in the oil and continue mixing on a medium speed until the mixture is well combined.
- Add the flour and beat until well mixed.
- Divide the batter equally into thirds. Pour each third in into a baking pan that has been sprayed with non-stick spray and lined with baking paper.
- Bake in an oven preheated to 180˚C for thirty minutes or until a skewer poked into the middle of the cake comes out clean.
- Allow to cool slightly in the pan before turning out onto a wire rack to cool completely.
- Melt the butter in a small saucepan.
- Once melted, add the sugar and stir until the sugar has dissolved.
- Bring to the boil and boil for two minutes.
- Add the salt and the milk and whisk until smooth.
- Cool completely.
- Place the sauce bowl of an electric mixer and whisk in the icing sugar.
- Beat until smooth.
- Place the sugar, cream and butter into a medium saucepan.
- Bring to the boil and stir for about 3 – 4 minutes until thickened.
- Sandwich the cake layers together with the Toffee Frosting.
- Ice a very thin layer of frosting around the sides and evenly over the top.
- Pour the Toffee Sauce over the top and decorate with nuts, figs, caramel balls or chocolate.