Banana Cake With Dulche de leche frosting
A lockdown classic with a twist... I am OBSESSED with Dulche de leche, sticky, caramelly goodness ... But if it’s not your thing (?!?!) then leave it off. This banana loaf is delish with or without!
Ingredients:
207g Soft light brown sugar
2 eggs
200g peeled bananas, mashed
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
140g unsalted butter, melted
Frosting ingredients:
2 tbsp Dulche De Leche
2tbsp Icing sugar sieved
50g Soft unsalted butter
Instruction:
Pre heat the oven to 170 degrees Celsius / gas 3. Line a 23 x13 cm loaf tin with grease proof paper
Put the sugar and eggs in a bowl and using an electric hand whisk beat until well incorporated. Beat ok the mashed banana.
Add the flour, baking powder, bicarbonate of soda and cinnamon to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are mixed.
Pour the mixture into the prepared tin and smooth over with a palette knife. Bake in the preheated over for 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
To make the frosting combine the Dolche de leche and butter and mix until smooth. Add the icing sugar and beat together until creamy and soft.
Once the cake is cooled add the icing to the top of the cake and spread evenly with a knife. Don’t worry if it drips down the side!
Enjoy!
