The Banana Cake with Caramel Icing is quick and easy to make and great to serve as a desert or at tea time. The kids especially will love the cake. It is also a nice way to make use of those over ripe bananas. If you intend to serve it as a dessert, you could serve with a scoop of vanilla ice cream.
Serves: 8 Persons or More
Prep. Time: 30 Mins.
Baking Time: 50 to 55 Mins.
[Standard Measure – 1 cup = 250 ml]
Imp.: All ingredients should be at room temperature.
- For the Cake:
- Maida [APF] – 1 ½ cup
- Butter (salted) – 125 gms
- Demerara Sugar – ¾ cup
- Baking Powder – 1 ¼ tsp.
- Soda-bi-carb – 1 tsp.
- Curds (whisked) – ¾ cup
- Eggs – 2
- For the Caramel Icing:
- Butter (salted) – 60 gms.
- Demerara Sugar – ½ cup
- Milk – 2 tbsp.
- Icing Sugar (sieved) – 1 cup
Making the Cake:
Step 1: Sift the maida along with the baking powder and soda-bi-carb and keep aside. Mash the banana well and keep aside. Start your oven to pre-heat to 160°c for 15 minutes.
Step 2: Cream the butter and sugar till light and fluffy using an electric beater / stand mixer. Then add the eggs one at time and beat till well blended.
Step 3: Now add the mashed banana and mix well. Add half of the flour-mix and half of the curds and mix lightly using a rubber / silicon spatula. Do this for the remaining half of flour and curds. Remember to mix lightly.
Step 4: Pour the batter in a 7 inch diameter baking dish lined with parchment paper and bake at 160°c for 50 to 55 minutes. Check if done with a toothpick. Remove from the oven and let it cool completely before icing.
Making the Icing:
Step 5: Take the butter, sugar and milk in a saucepan and mix well. Place the pan on medium heat and stir continuously till the sugar and butter melt and you get a sauce.
Step 6: Bring the sauce to a boil and take off the heat. Cool for 5 to 10 minutes. Add the icing sugar and mix well with a wire whisk.
Ice your cake with the caramel icing and add decorative elements if needed.