Banana Cake with Toffee Frosting

A deliciously moist banana cake with a rich toffee frosting. It’s also easy to make and the perfect way to use up those brown bananas!

yield: 9

Ingredients

banana cake

1 large egg
5 tbsp vegetable oil
1/2 cup golden caster sugar (In USA & Canada, use brown sugar)
3 ripe bananas, roughly chopped
1 ¼ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1/3 cup + 1 tbsp rolled oats
3/4 cup white chocolate chips

toffee frosting

¼ cup light brown muscovado sugar (Try brown sugar if you can’t find this one)
1 cup (2 sticks) unsalted butter (room temperature)
3 tbsp milk
2 cups powdered sugar

Instructions

Preheat the oven to 180c/350F and line a 20cmx20cm (8 inch) baking tin with baking parchment.
In a mixer, whisk the egg, oil and sugar until combined, then add in 2 of the chopped bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.
Add in the flour, baking powder, baking soda, cinnamon and oats then stir until combined. Add in the chopped chocolate and stir.
Pour the mixture into the prepared baking tin, and place in the oven for 25-35 minutes – until an inserted skewer comes out clean.
Whilst the cake is baking, make the frosting.
Place the muscovado sugar in a pan with quarter of the butter and heat, whilst stirring, until the butter is melted. Stir in the milk until the mixture comes together, then turn off the heat and allow to cool to room temperature.
Place the remaining butter and the powdered sugar into a mixer and beat until soft and creamy – about 3-4 minutes. Pour in the butter sauce from the pan whilst the mixer is running slowly. The result should be a toffee frosting that is thick, but just holds it’s shape. Add a little more powdered sugar if the frosting is too runny. Put to one side.
Take out of oven once cooked, leave to cool for a few minutes, then take out of the tin and leave to cool on a cooling rack.
Once cool, spread the toffee frosting on top and cut the cake into nine pieces. Chop the remaining banana and place a slice or two on top of each cake slice, then serve.
This cake should keep for 3-4 days in a sealed container in the fridge. Take it out approx. 30 minutes before serving to allow it to come back up to room temperature.

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