SPONSORED BY ZOOM MEDIA
An unconventional Banana Birthday Cake for those of us looking to change up that classic Victoria sponge or over indulgent chocolate cake
Banana Bread Birthday Cake
This, is Banana bread cake sandwiched with thick vanilla mascarpone cream, drizzled with honey and dusted with icing. A celebration cake I could definitely eat all to myself! – and if I’m honest – a lot of it did come my way 🙂 Theres just no way I could resist that moist, crumbly sponge intertwined with banana and topped with a lusciously, naughty mascarpone cream. JUST TOO GOOD.
So its not actually my Birthday – or even Bens for that matter. This cake was purely made for a celebratory milestone – my recipe videos! Unbelievably I have been making recipe videos for a whole year! Happy Birthday to my recipe videos!
More importantly I have been working with Zoom Media for a year now. Zoom help to produce my videos and then display them on the TV screens they manage in UK gyms. (If your here after seeing one of my videos in a gym – thanks so much for stopping by 🙂 )
Cake for every occasion
This cake isn’t just good for celebrations but its pretty much good for whatever you fancy. Friends coming round? Need dessert for after your Sunday roast? Going to a party and want to show up with a homemade cake? – This easy bake is your answer. Banana not your thing? Have a little look at my salted caramel popcorn cake!
The best part, is that its very simple to make: cream together butter and sugar, slowly add in the eggs with a spoon or 2 of flour to stop the mixture splitting. Then fold in the remaining flour and mashed banana. Pour into a lined tin (see how to line a baking tin here), then pop into a pre heated oven, 180 degrees fan, for 50 minutes. Cool thoroughly, mix the cream ingredients and add as a filling and a topping. And serve! Nom nom nom.
Banana Birthday Cake
For the cake
- 150 g butter cubed and at room temp
- 200 g light brown sugar
- 1 tsp cinnamon
- 3 large eggs
- 250 g self-raising flour
- 2 bananas peeled and mashed
- 1 tsp vanilla extract
For the mascarpone cream filling and topping
- 300 ml Double cream
- Seeds from half a vanilla pod
- 250 g mascarpone cheese
- 75 g icing sugar
- 1 sliced banana
- 2 tsp runny honey
- 20 cm/8inch round cake tin lined with greaseproof paper
- Stand mixer or mix by hand
- Serrated knife and Palette knife for cutting the cake into 2 layers and for adding the cream.
To make the cake
- Pre heat the oven to 180 degrees C Fan.
- First line your cake tin with greaseproof paper (see link above for tips on lining tins)
- Place the cubed butter, sugar and cinnamon in a large bowl or mixer stand. Cream together until light and soft – leave the mixer on high for at least 5 minutes to achieve a nice creamy consistency.
- Next whisk together the 3 eggs. The eggs are to be added to the butter mix gradually – I usually add a quarter at a time along with a little flour to help prevent the mixture from splitting: Turn off the stand mixer and add a quarter of the eggs to the butter mix along with 1 or 2 tablespoons of flour. Turn the mixer back onto high for 1-2 minutes or continue to hand mix to combine in the first addition of eggs and flour. Continue to gradually add the egg and mix in with flour.
- Once all the egg has been combined into the mix, remove the bowl from the stand mixer. Peel 2 bananas and mash with a fork. Next add the remaining flour, mashed bananas and vanilla extract to the cake mix. Use a spatula to fold and gently combine together.
- Transfer the cake mixture to the line cake tin and use the spatula to even out the top of the mix once it’s in the tin. Place the tin in the centre of a pre heated oven. Bake for 50 minutes but check after 40 minutes. Check if the cake is ready by inserting a metal skewer into the centre of the cake – the cake is done when the skewer comes out clean.
- Once the cake is baked, remove from the oven and leave on the side, in the tin to cool for at least 20 minutes. Meanwhile, make the mascarpone cream filling and topping:
To make the mascarpone cream
- In a large bowl whisk together the double cream and vanilla pod seeds. Whisk for 1-2 minutes until the cream slightly thickens (the cream should still be runny though- too thick and the mascarpone won’t mix in).
- Next add the mascarpone and the icing sugar and gently stir in with a spoon until fully combined. Taste test and add more icing/vanilla if desired. Cover and place in the fridge until you’re ready to assemble the cake.
Building the cake
- After 20 minutes the cake should be cool enough to remove from the tin. Place on a wire rack and leave for a further 30 minutes to ensure it has cooled right the way through. If the cake is still warm the mascarpone cream will melt!
- Once the cake is fully cool, use a large serrated knife to carefully slice into two layers. Move the knife around the cake to ensure an even cut. Place the top half of the cake on a plate and put to one side for the moment. Remove the mascarpone cream from the fridge. Use a palette knife to smoother half of the cream mix over the bottom layer of the cake. You don’t need to be too neat but do try to get the cream right the edges of the cake so that I will be visible when the top layer goes on.
- Carefully place the top layer of the cake over the cream and then use the palette knife to smooth the remaining cream over the top of the cake. Finally top the cake with sliced banana and drizzle of honey and serve. Keep in the fridge if not serving immediately.
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #cookonceeattwice by searchingforspice, and #bakingcrumbs by onlycrumbsremain.