After a truly lovely day in the kitchen yesterday whipping up a few new recipes for the blog, I thought I’d share one of them for you today! Before I forget, thank you all so much for your lovely recipe suggestions, I now have a very long list of new recipes to create and share on the blog for you, if there is ever anything you’d like me to share, please let me know! While I was baking yesterday I shared a little peek of what I was making on Instagram and the end result is the most delicious Banana, Date and Walnut Cake with Caramel Icing - if you’re after a stunning banana and caramel cake recipe that’s beautiful enough to serve for any celebration and takes no time at all to make you simply must try this. I hope everyone is surviving this horrible storm, it’s the perfect time to potter in the kitchen and bake. I’d love to know what you think of my new recipe and I can’t wait to share the other’s I’ve made. x
Banana, Date and Walnut Cake
Preheat oven to 180°C and butter and flour a 30cm cake tin.
In a large mixing bowl, add the butter, both sugars, vanilla and molasses and beat with a electric mixer for 8-10 minutes or until light and creamy. Scrape down the sides of the bowl, add the mashed banana and eggs and mix until well combined.
In another bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, nutmeg and ginger before gradually adding to the butter and sugar mix. Once all of the dry ingredients are added, mix the batter well until smooth and combined. Before adding the chopped walnuts and dates and gently mix to combine.
Pour the mixture into the prepared cake tin and bake for 30-40 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin before turning out onto a wire rack to cool completely before icing.
t helps to have all of your ingredients remeasured as this is a fast recipe and you don’t want to leave the pan while the sugar is cooking to measure anything.
Place the water and sugar in a heavy based sauce pan over a medium heat - while the pan is warming up gently stir the sugar and water until the sugar has dissolved. Once dissolved stop string the sugar and water and allow it to come to the boil - watch it like a hawk until the sugar starts to turn into a medium amber colour, around 7-8 minutes. You can gently move the sugar around in the pan to combine, just don’t stir as it will crystallise.
Once the sugar reaches a medium amber colour, lower the heat and carefully add the butter, cream, vanilla and salt to the mixture. Using a wooden spoon stir the caramel until the butter has melted and is smooth and combined. Pour the caramel into another bowl and continue to stir until the caramel starts to cool. Allow the caramel to cool until just warm (room temperature) to touch before generously spreading onto your cooled banana cake. Cut generous portions and serve while the caramel is still a little warm.