Take your ripe banana recipes to the next level and use 8 ripe bananas in the process. This traditional tea cake which originated in Cornwall, is amazingly moist, with bananas in the cake, filling and icing.
Delicously Moist Cornish Banana Cake
Take your ripe banana recipes to the next level and uses 8 ripe bananas in the process. This traditional tea cake which originated in Cornwall, is amazingly moist, with bananas in the cake, filling and icing.
Ingredients
For The Cake
- 4 large ripe bananas
- 1 cup caster sugar you can make your own by pulsing sugar in blender
- 3/4 cup unsalted butter softened
- 3 cups all-purpose flour unbleached
- 2 large eggs beaten
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tbsp. milk
For the Filling
- 2 large ripe bananas
- 1/2 cup unsalted butter softened
- 2/3 cup caster sugar
For the Icing
- 2 large ripe bananas
- 1 cup dark cocoa powder sifted
- 3 cups icing sugar sifted
- 1/4 cup milk or reserved juices from frozen bananas to thin
Instructions
Bake the Cake
- Pre-heat the oven to 180*C/350*F. Butter two 9 inch round sandwich tins and lightly flour, tapping any excess out.
- Mash the bananas and sugar together for the cake in a bowl with an electric mixer. Beat in the softened butter. Mix the salt with the flour, then add the flour alternately with the egg. Dissolve the soda in the milk and add to the mixture. Beat to a fairly sticky batter.
- Divide evenly between the two tins, and smooth the tops. To reduce the number of air bubbles, slap/drop the pans your countertop a couple of times to help them escape. Bake for 35 to 40minutes until the sponge springs back when lightly touched.
- Remove from the oven and turn out onto a wire rack to cool completely. To make a professional looking cake, use a long serrated knife to slice off the dome on each cake. Now you have a secret snack...no one has to know.
Make the Filling
- Cream the butter, then add the sugar and banana and mix until thick and creamy.
Assemble the Cake
- Use or make a 9 inch cake board and place one cake (cut side up) on the board. Use about 3/4 of the filing and cover the top of the cake. An offset spatula is your friend. Push the filling to the edges so there is more on the edges than in the middle - this will help to keep your cake level.
- Top with the other cake, cut side down. Use the rest of your filling to fill in the gaps between the layers. I also use the rest of the filling to create crumb coat to help seal the cake and provide a smooth finish. Put in your fridge to set up until firm.
Make the Icing
- Beat the banana then add the cocoa and sugar together, adding enough liquid to be dark, smooth and runny. It should be nice and runny to pour over your cake. Transfer your icing into a large measuring cup with a spout.
- Place your cooled cake on a clean cake cooling rack and place the rack on a clean cookie sheet lined with parchment to catch the excess of your icing. Pour your icing on top of the cake then move to the outside, letting the icing pour over the sides of the cake. Shake your pan to help the icing even out. You should have enough icing for a nice thick coat. You can use the run off to serve on the side as sauce for your cake. Lord D loves this.
- Carefully transfer your cake to your favorite cake plate or stand. Sprinkle walnut pieces, blanched almonds, or banana chips on top. It looks great and helps hides any flaws.
Notes
When we have ripe bananas in our house, I slice, then wrap each banana in plastic wrap and freeze. When thawed they provide a wonderful flavour and there is no need to mash. Tried this recipe?Let us know how it was!
