I’m back! Some of you more regular readers may have noticed my 2 month absense (and if you didn’t, just humour me and just pretend you noticed I was gone). Things went a bit…. well…. cray-cray. Upside down. Stuff happened. All at once. I can tell you think I am being a right drama queen. First off, I changed jobs as you know. Hurrah! I am now officially at Lily Vanilli Bakery, spending my days making tasty pastries and delectable morsels of cake, #livingthedream. At the same time I moved house, and cities, into London. I’m crashing with some lovely friends of mine who have allowed me to rock up with my entire kitchen contents (and there is a lot… Working for Le Creuset def had its benefits) for a few months whilst I find my feet. And all of this happened as me and the BF broke up. Hmm. I spent most of December holed up listening to Adele (jokes!). Breaking up during Xmas is just the suckiest time (is there ever a good time?) but I must have been the only person to lose weight over Christmas (I wouldn’t recommend the heartbreak diet to anyone but its very effective. I’m now wearing jeans I haven’t worn since I was 22!). I didn’t really want to do much of anything including blogging and baking. Now though, I feel its time to get my identity back a little and get into the kitchen. There are good days and bad days, but if there is cake around, it makes those bad days a little brighter.
For my triumphant return I thought I would make one of my favourites. Something to treat myself with. Banana cake has been a long time fave of mine but so many times it is done wrong. I want my banana cake to taste of banana, not cinnamon nor vanilla. Nor walnuts. The brown sugars bring out the richness in the cake with slight toffee undertones, still letting the banana take the lead. Cashew nuts have a subtle sweetness so they work really well here. There are loads of banana in the recipe too which is why you can get away with less butter. The homemade banana chips mean you will never buy shop bought ones again, these are so chewy and delish! In fact, use the recipe to use up your old nanas into a healthy snack. This is a super moist bake and perfect for a cup of tea whilst listening to The Smiths.
Banana cake with cashew nut buttercream
- 175g dark muscavado sugar
- 175g light brown muscavado sugar
- 120g unsalted butter, softened
- 250ml Full fat Greek yogurt
- 4 eggs
- 7 ripe bananas
- Pinch salt
- 1 1/2 teaspoons bicarbonate of soda
- 360g plain flour
- 250g unsalted butter,softened
- 4 tablespoons cashew nut butter
- 300g icing sugar, sieved
- 4 tablespoons full fat milk
- Pinch of salt
- 2 bananas
- 1 lime
- Preheat oven to 180 degrees. Grease and line one 8 inch cake tin and one 6 inch (or one deep 10 inch)
- Whisk flour, bicarb of soda and salt in a medium bowl.
Using an electric mixer on medium speed, beat brown sugars and butter in a large bowl until light and fluffy, about 4 minutes. Then add the yogurt and mix again.
Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Scrape batter into prepared pans and smooth top.
Bake until a knife inserted into the center comes out clean, 30-40 minutes depending on your oven. Transfer pan to a wire rack and allow to cool in the tin.
- Make your buttercream by beating your butter for 4-5 minutes until very pale and fluffy. Add the cashew nut cream, salt and milk, beat again. Gradually add the icing sugar until desired sweetness is achieved. Once there, leave the mixer to beat for a futher 4-5 minutes, you want a super light cream.
- The banana chips can be made by finely slicing your bananas and adding to a bowl. Squeeze over the lime juice and stir gently to coat the fruit. Scatter on to a lined baking tray and bake on 50 degrees for three hours, turning over after an hour and a half. They are done when they are dried through.
- Decorate your cake with buttercream and banana chips, I also used some toasted flaked almonds.