It seems that we’re all wanting to brush down our aprons, wipe our surfaces and pull out our rolling pins to do some baking right now. With the state of the world we’re in, and the amount of extra time we’ve all gained, it’s never been a more perfect time to get baking some yummy treats. After all, we can’t change what’s going on around us, but we can indulge in some sweet treats to nibble on during our Netflix Marathons.
It’s been constant baking in our household recently. I’ve been shifting to sharing more recipes and behind the scenes work over on my Instagram and changing from baking wedding cakes and treats for clients to creating and perfecting recipes, which we’ve then had the pleasure of eating afterwards. I’ve had some great response to the recipes I’ve been sharing on Instagram which is why I thought it would be a nice idea to share one of these recipes over on my blog.
Without further ado, here is a recipe to keep you baking during quarantine (and beyond!).
Creamy Banana Dream Cakes
It seems everybody is going crazy for banana recipes at the moment, the thing about banana cakes is they are fantastic for when you’ve got a few old bananas milling around in the fruit bowl. Turning something not so great into something delicious is super resourceful, especially when lots of us are having to limit our supermarket trips. If you’ve got a few bananas sitting around the house turning brown, then try your hand at these creamy banana dream cakes.
Ingredients:
For the cakes (makes 12):
90 grams of butter
110 grams of brown sugar
150 grams of plain flour
1 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of bicarbonate of soda
2 bananas (preferably the nice, old brown ones!)
2 tablespoons of milk
80 grams of sour cream
For the filling:
150 ml of double cream
1 banana
2 tablespoons of caramel sauce
A bar of chocolate
Instructions:
1. Preheat the oven to 175°C
2. Weigh out your ingredients and set aside.
3. Cream your butter and sugar together until smooth.
4. Add eggs, flour and your dry ingredients to the butter and sugar mix, stir well.
5. Mix in the milk and sour cream together and add the mashed bananas to the mix. Mix well until combined.
6. Spoon your smooth batter into 12 muffin cases
7. Bake for 20 minutes or until the skewer comes out clean
8. Cool on wire racks until they are completely cooled.
9. Thinly slice the remaining banana for the filling.
10. Use a vegetable peeler to shave and create chocolate shavings to top your cakes.
11. Once cool, slice each cake in half and fill with a small amount of whipped cream and 3 slices of banana.
12. Pop on the top part of the cake and finish with a generous dollop of cream and a slice of banana. Sprinkle on the chocolate shavings.
13. Put on your favourite TV show and indulge in your bake!
Don’t forget that these are made with fresh cream so they’ll need to be refrigerated.
