The Rolls Royce of banana cakes. This caramelised banana cake is sandwiched and topped with creamy peanut butter icing, then sprinkled with chocolate chips. The cake itself is made with caramelised bananas, coconut and chocolate chips. It’s lush.
Did you know it is World Baking Day on the third Sunday in May? The idea is to have some fun baking a cake and then sharing it with others, whether that’s in actuality or sharing a picture. This year the theme is to photograph your cake “somewhere interesting” in an unusual place or setting.
You can see from the above photo that my bake was undercover in the undergrowth.
If you’re stuck for ideas as to what to make, you’ll find plenty of recipes in my baking section.
I was lucky to be given some encouragement by the organisers in the form of an an amazing box of goodies to use in the making of my cake. This not only included flour, baking powder, sugar, cocoa and various cake decorations, but also a splendid silicone spatula which has a built in rest to keep the blade off the work surface and a very handy recipe journal.
Caramelised Banana Cake with Peanut Butter Icing
So what to make was the big question? Well it didn’t take me too long to figure it out. Last week I couldn’t resist buying up a load of bananas I saw going cheap. Then, serendipitously, the very same day I saw the most amazing banana, chocolate, peanut butter layer cake on Buttaz Blog.
Although I wasn’t quite ready to make anything as grand as that, it did form the inspiration for the flavours I wanted to use. I would make a banana cake with chocolate chips sandwiched together with peanut butter icing. But not just any banana cake. Oh no.
At Christmas last year I’d made Dan Lepard’s Butterscotch Banana Cake, in muffin format for the guys next door, using that most excellent of books Short & Sweet. Well caramelising the bananas is a revelation. It transforms a simple banana cake into something else entirely. Inspired by this, I upped the quantities, omitted the spices and nuts, added coconut and then some chocolate, of course. Then I filled and iced it with a creamy peanut butter icing.
This is one highly calorific banana cake, so it’s best reserved for birthdays and other special occasions. But sometimes calories just shouldn’t come into the equation.
I can only describe the result of this caramelised banana cake as being the Rolls Royce of banana cakes. It has a good crumb structure and is really light. So light in fact that you can have a really big slice and not feel full, said CT as he tucked into his second slice. The taste is just sublime. The peanut butter icing I could have happily polished off with a spoon before ever it got to the cake, but I held fast.
The flavours balance out really well with the sweet, salt and bitter each playing their part. You can taste the individual flavours of banana, peanut, coconut and chocolate separately, but they also form a sublime whole. As Alexander Dumas would have put it: “All for one and one for all”.
Other Banana Cakes You Might Like
- Banana blondies
- Banana chocolate vegan honey cake (vegan)
- Chocolate banana cashew cake (vegan)
- Leftover mincemeat & banana buns
- Muscovado banana bread with raisins or chocolate chips
- Quick banana cake with rum soaked raisins
- Peanut butter banana muffins (vegan)
- Sticky banana ginger cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these vegan blueberry muffins with or without the spelt flour, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Caramelised Banana Cake. PIN IT.
Caramelised Banana Peanut Butter Cake
Caramelised Banana Peanut Butter Cake
- 150 g golden caster sugar
- 4 bananas - sliced
- 40 g unsalted butter
- 50 g desiccated coconut
- 2 tsp vanilla extract
- 175 g unsalted butter - softened
- 120 g light brown sugar
- 4 medium eggs (I used a goose egg)
- 1 tbsp natural yoghurt
- 200 g self-raising flour
- 60 g rye flour (swap for wholemeal flour if you don't have rye)
- ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 50 g dark chocolate - chopped (I used Green & Black's 70% chocolate)
Peanut Butter Icing
- 50 g unsalted butter - softened
- 150 g smooth peanut butter
- 200 g icing sugar
- 4 tbsp double cream
- 1 tsp vanilla extract
- Pour the caster sugar and 50ml of water into a heavy bottomed pan and place on a low heat until the sugar has melted.
- Turn the heat up and boil the mixture for a few minutes, until it turns into a light brown caramel.
- Add the banana slices and turn down the heat to a simmer.
- Add the butter and let the mixture simmer for about 5 minutes until the bananas are mushy.
- Add the desiccated coconut and vanilla extract. Stir and leave to cool.
- Set the oven to 180℃ (350℉, Gas 4).
- Cream the butter and sugar until pale and fluffy.
- Beat in the eggs, one at a time.
- Beat in the banana mixture.
- Stir in the yogurt.
- Sieve in the flours, baking powder and bicarbonate of soda and fold in until just combined.
- Gently stir in the chopped chocolate.
- Divide the mixture between two 22 cm silicone cake moulds or lined tins and bake for 30 minutes or until the the cakes are well risen and firm to the touch.
- Leave to cool for 10 minutes then turn out onto wire racks to cool completely.
Peanut Butter Icing
- Cream the butter, then add the peanut butter and cream some more.
- Sift in the icing sugar and beat until pale and fluffy.
- Add the cream and vanilla extract and beat until light and smooth.
- Sandwich the two cakes together with half of the mixture and spread the other half on top.
- Decorate with chocolate sprinkles.