It’s Singapore’s Birthday today so I thought I would post up one of my Top Secret original cake recipes from my very own little black (recipe) book, pictured online for the first time **for your eyes only**. I first made this in June 2012 to celebrate my house-mate’s birthday and the end of my final year at UCL, but this cake is just too good a recipe not to be shared and to be reserved to celebrate the end of something. To new beginnings…. Even if that new beginning is a new day, let us eat cake, I say!!!
This cake is my own interpretation of Banoffee Pie… It has a moist, yet light banana cake base (nuts optional) a thick layer of caramel and lashings of dark chocolate on top to finish it off. Drooling already ? So am I, and I’ve already eaten dessert. Oh, and did I mention it’s eggless and super quick to prepare? Let’s see how.
To make my original Banoffee Cake you will need:
1 cup flour
1/2 cup sugar
1/2 cup butter
1/4 cup milk
1 ripe, mashed banana
1 tsp vanilla essence (you can even use 1/4 tsp vanilla bean paste if it’s available)
1tsp baking powder
1/4 tsp bicarbonate of soda
1/2 bar plain chocolate (approx 50g)
1/2 tin Carnation Caramel
A pinch of Himalayan salt (or normal salt)
Step 1) Preheat oven to 180c (160 fan assisted) and then mash your banana. Sprinkle on the vanilla essence and leave it to infuse into the banana.
Step 2) Cream butter and sugar
Step 3) Add in sifted dry ingredients- flour, baking powder, baking soda, (1/4c chopped nuts if you wish) and then fold in the mashed banana and milk.
Step 4) Plop the mixture into a greased 20 cm circular sandwich pan or a loaf tin if you wish and set to bake in the oven at 180c (160c fan assisted) for 35 minutes. It should come out even and golden brown. If your cake has a hump, your oven was too hot.
Step 5) Allow the cake to cool for 15 minutes and top with caramel. Chill in the fridge for an hour before melting the chocolate and going Jackson Pollock on it in diagonal lines, criss-crossing to your heart’s content.
Step 6) Serve it up and enjoy. You can even add extra chocolate lashings once the cake has been plated if you still have some melted chocolate left over. Beware of it cooling, it gets a bit harder to work with… As you can see in my picture 😛
Here is a loaf tin iteration… Equally pretty and equally enjoyable. In fact, inhaled by those to whom it was served.