Carrot cake would be twice as good if it was made all of icing and no cake. Banana cake is too dry and would be heaps better with carrot cake icing. And caramel. Mmm; caramel. I doubt I’m the first person to have these thoughts but I’m claiming this recipe as my own. Don’t even think about putting any fricking walnuts or anything stupid like that in here.
What goes in it
Cake Bit
- 3 large bananaas (no need for them to be over-ripe, we’re going to caramelise them)
- 1/2 cup of olive oil
- 2 eggs
- 1 cup of gluten-free self-raising flour
- 100g caster sugar
- 1/4 cup brown sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
Icing Bit
- 250g cream cheese, softened
- 50 g butter, softened
- 1/2 tsp vanilla paste
- 1/2 cup icing sugar
- 1/2 cup icing sugar
- 1/2 cup brown sugar
Layer Bit
- 1 cup of sugar
- 6 Tbsp butter
- 1/2 cup heavy whipping cream
How to make it
- preheat the oven to 180°C and line a circular cake dish with butter
- dice 2 bananas and fry/caramelise them with the sugar and oil in a pan
- pour the oil out of the pan, into a jug and beat in the eggs
- place the flour, sugar, baking powder and bi-carb soda into a large bowl
- mix in the beaten-egg-and-oil mixture, followed by the caramelised bananas
- bake for 30 minutes, or until a skewer comes out clean
- leave to cool
- cream the icing ingredients together
- layer that mofo up with the remaining banana and cream and caramel
