A very moist banana and condensed milk flavoured sponge gets topped with an umami caramel and cream cheese frosting. It's the perfect antidote to boring banana bread!
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Yields:
24
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Ingredients
For the cake
250g
unsalted butter, softened
250g
light brown soft sugar
6
medium eggs, beaten
1tsp.
vanilla bean paste
5
very ripe bananas, (about 440g peeled weight), mashed
250g
self-raising flour
120g
condensed milk
For the caramel
75ml
double cream
60g
light brown soft sugar
1Tbsp.
white miso paste
For the icing
200g
icing sugar sifted
150g
full-fat cream cheese, we used Philadelphia
50g
unsalted butter, softened
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 21 x 30cm baking/roasting tin with baking parchment.
Step 2For the cake, using a freestanding mixer, or a handheld electric whisk and a large bowl, beat the butter and sugar until light and fluffy, about 5min. Gradually beat in the eggs. If the mixture looks as if it might curdle, beat in 1tbsp of the flour. Beat in the vanilla bean paste. Fold in the bananas, using a large metal spoon.
Step 3Sift in the (remaining) flour and fold. Add and fold in the condensed milk. Scrape into the prepared tin and smooth to level. Bake for 35min, or until the cake is golden and springs back when lightly pressed. Leave to cool in the tin for 3min, then transfer to a wire rack to cool completely.
Step 4Meanwhile, make the caramel. In a small pan, heat the cream, sugar and miso over low heat, stirring until the sugar dissolves and the miso melts. Turn up the heat to medium and bubble, whisking constantly, for 3min, or until slightly thickened. Leave to cool completely.
Step 5For the icing, whisk all of the ingredients together, using a hand-held electric whisk until pale and fluffy.
Step 6 Spread the icing over the sponge, drizzle over the caramel and serve in slices.
GH TIP:
If you want to ripen your bananas quickly, then put them in a paper bag with an apple or pear. These fruits release ethylene gas, which encourages faster ripening.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
