Description
Serves 12
Ingredients
Units
Scale
For the Cake –
- 8 Medium Ripe Bananas
- 200ml Vegetable Oil
- 200g Dark Muscovado Sugar
- 450g Plain Flour
- 8 tsp Baking Powder
- 3 tsp Ground Cinnamon
For the Frosting –
- 225g Unsalted Butter
- 245g Smooth Peanut Butter
- 375g Icing Sugar
- 2tbsp Milk
For Decorating –
- 100g Caramel
Instructions
- Preheat the oven to 200C. Butter two 6″ round cake tins and line it with parchment paper and set aside.
- Mash the bananas in a large mixing bowl, and stir in the oil and sugar. Add the remaining cake ingredients and don’t over-mix.
- Split the cake batter between the two prepared tins and level the surface.
- Bake for 20 minutes, then cover loosely with foil and bake for 15 minutes until golden and risen. Allow to cool completely before slicing both cakes horizontally.
- Make the frosting. Beat the butter and peanut butter until soft in a bowl, and whisk in the icing sugar. It will be crumbly and dry, then add the milk and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag until decorating.
- Place half of the cake on a cake stand, pipe a ring of the frosting around the edge and spread until the centre is covered. Drizzle over some of the caramel. Repeat the layers building up the layers.
- Pipe across the top and outside of the cake with the remaining frosting and level out with a spatula. Drizzle more caramel around the edge allowing it to flow down the edge.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Bake
- Cuisine: American