I don't really know anyone who doesn't like banana cake. Yet to me, a banana cake should be dense and very banana-ey, not just a cake with a mere hint of banana. This cake definitely fits the bill. Could also be made as a large cake, cook it for 50 min-1 hour in that case.
This recipe is hand written in my recipe book and I confess that
I have no idea where it came from. However, I have tweaked ingredients and quantities from the original. The icing was born on request from the boy and gives the cake a banoffe pie feel. It's adapted from the caramel icing recipe in the Edmond's Cookery Book.
Let them eat cake...
75g dairy free spread
1/2 c caster sugar
1 large egg, beaten
2 c plain flour
2 tsp baking powder
3 large ripe bananas, mashed
3/4 c walnuts, chopped
To make:
1) Grease a 6 hole Texan muffin pan (or 12 hole regular pan), turn the oven to 180 degrees, gas mark 4.
2) Cream the spread and sugar, then mix in the egg well.
3) Sift in the flour and baking powder and mix well.
4) Add the mashed bananas and walnuts and mix until well combined.
5) Spoon mix into tins and bake until golden and well risen (about 30-40 min for the Texan pan, probably about 20 for the smaller muffin pans). When cooked, they should pull away from the sides of the pan and spring back when lightly pressed.
6) Turn out of tins and leave to cool completely on a wire rack before icing.
Now the Caramel-Mocha icing...
Ingredients:
1/2 c soft brown sugar
1Tbs dairy free spread
1 tsp instant coffee, dissolved in 1 tsp hot water
2 tsp soy milk
1/2 c icing sugar
To make:
1) Put the brown sugar and butter in a small pan, and heat over a low
heat until spread has melted and butter has dissolved.
2) Add the milk and coffee, then take off the heat.
3) Mix in the sifted icing sugar until you achieve a smooth paste (add a little more milk/icing sugar if need be).
4) Smother over the cakes and enjoy.
Makes 6 Texan muffin sized cakes.
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