Dark Cane Sugar adds a scrumptious rich flavour to this moist banana cake. Don’t skip the caramel cream cheese icing – it’s irresistibly good!
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
- 1 cup Chelsea Dark Cane Sugar (200g) 100g butter, melted
- 3 eggs
- 3 bananas, mashed with a fork
- 1⁄2 cup milk (125ml)
- 1 tsp baking soda
- 150g Greek yoghurt (vanilla bean works well)
- 2 cups plain flour (300g)
- 1 Tbsp baking powder
Caramel Cream Cheese Icing
- 1⁄2 cup Chelsea Dark Cane Sugar (100g) 60g butter
- 2 Tbsp milk
- 200g cream cheese, at room temperature
- 2 cups Chelsea Icing Sugar (300g) Grated or finely chopped milk or dark chocolate, to decorate (optional)
Preheat the oven to 170°C bake or 150oC fan bake. Grease 2 x 20cm round tins and line with baking paper.
Beat Chelsea Dark Cane Sugar, melted butter and eggs until pale and creamy. Add the mashed bananas and beat well.
Heat the milk in the microwave until nearly boiling (approximately 1 minute). Mix in the baking soda then stir into the banana mixture.
Add the yoghurt, flour and baking powder. Mix well and divide evenly between the prepared cake tins.
Bake for 25-30 minutes, until cakes are cooked in the middle and just pulling away from the edges of the tin (a skewer inserted into the centre should come out clean). Cool in tins for 5 minutes then turn out onto a wire rack to cool completely.
Caramel Cream Cheese Icing:
While cakes are cooking, prepare icing. Place the Chelsea Dark Cane Sugar, butter and milk in a small saucepan on medium heat. Cook until melted, then increase heat a little and bring to a gentle boil. Simmer for 2 minutes. Remove from heat and leave to cool.
Place cream cheese in a large bowl and beat until smooth. Beat in cooled caramel mixture. Add Chelsea Icing Sugar and beat until smooth. Refrigerate until needed (this also helps the icing to firm up a little).
Spread half of the icing onto one of the cake layers. Top with the other cake layer and spread remaining icing on top. Sprinkle with grated chocolate, if desired.
The images used in this recipe is by Chelsea
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