This cake was made prior to me becoming vegan.
This cake is super easy to make, tastes delicious (it literally melts in the mouth) and is also a great way to use up over-ripe bananas that the kids won’t eat!
So not only is this cake a treat for the taste buds, it also helps prevent food waste too! Winner!
And as it’s topped with fruit, it can even be enjoyed at breakfast (or at least that’s what I tell myself anyway 😉 ).
To make the cake, I followed my simple banana loaf recipe and then gave it a twist with a butter cream and dried banana topping.
Trust me…you’re going to go bananas for this sweet treat!
Ingredients (8-10 slices)
For the banana loaf
- 2 ripe bananas (overripe is best)
- 170g brown sugar
- 170g self-raising flour
- 170g soft margarine
- 3 eggs
- Few drops vanilla essence
For the butter cream topping
- 140g butter, softened
- 280g icing sugar
- 1 tbsp milk
- 500g of dried bananas (for topping)
- Pre heat oven to 160C / gas mark 3
- Using a food blender, mix all the banana loaf ingredients together until blended into a smooth and even mixture
- Pour into a lined tin loaf
- Bake for 60 minutes
- While the loaf in the oven, prepare your butter cream
- Beat the butter in a large bowl until soft.
- Add half of the icing sugar and beat into a smooth paste
- Add the remaining icing sugar and one tablespoon of the milk
- Beat the mixture until creamy and smooth. Add more milk if the mixture needs loosening more.
- Remove cake from oven and when it is cooled, cover in the butter cream mixture
- Top with the dried bananas – covering the whole cake
- Leave to set before serving