Banana Bread Cake with Buttercream

Name: Banana Bread Cake with Buttercream
Yield: Makes 10 to 12 slices
Ingredients: 450 g bananas, black or very ripe, peeled and mashed (weight after peeling); 2 free-range eggs, beaten; 175 g soft light brown sugar; 75 g unsalted butter, softened; 1 teaspoon vanilla extract; 100 g softened butter; 100 g of walnuts or pecans, roughly chopped; 12 walnut or pecan halves; 200 g icing sugar, sieved; Banana bread cake; 225 g self-raising flour; ½ tsp bicarbonate of soda; pinch of salt

Global

Preparation info

Makes
10 to 12
slices

Difficulty
Medium

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

A banana bread-style cake which is lighter than the usual banana bread and is topped and sandwiched together with luscious buttercream. The cake can be frozen after baking and cooling and before icing. Defrost overnight before adding the buttercream.

Ingredients

Banana bread cake
225 g self-raising flour
½ tsp bicarbonate of soda

Cake
Vegetarian

Method

Pre-heat the oven to 180°C/350°F/Gas mark 4. Grease and line 2 x 18cm (7”) round cake tins with butter and baking paper.
Mix together the flour, bicarbonate of soda and salt in a large mixing bowl.
Cream the butter and sugar