“This cake is so delicious! The more you eat it, the more delicious it gets, until it’s the most delicious thing that there can possibly be!” – Barnaby, age 4
Whilst it is perhaps boastful to quote the delirious ramblings of your own children enjoying your food, there’s no denying that banana bread is a great cake. And to be honest, it’s probably the cake I make most often; there’s almost always some bananas lingering at the bottom of the fruit bowl, threatening to decompose at any moment…
I’ve made my version a bit more special by adding a toffee flavoured icing that kids go nuts for. And whilst I’m a latecomer to the bundt cake, now I can’t get enough of them – it’s a great way to make your cakes look special, with practically no effort!
The icing is completely optional of course; it’s a great cake without it, but I would recommend you try making the icing at least once – it’s hardly any extra work, and covers a multitude of sins!
Banoffee Bundt Cake
- 150 g butter (room temperature (plus extra for greasing))
- 250 g caster sugar
- 350 g self-raising flour
- 2 tsp baking powder
- 3 large eggs
- 2 tsp vanilla extract
- 300 g ripe banana flesh (about 3 large bananas)
- 300 ml soured cream (room temperature)
- 300 g icing sugar
- 50 g unsalted butter
- 50 g milk
- 50 g light brown sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 180c/160c fan.
- Grease a 12-cup bundt tin by brushing liberally with melted butter.
- Cream together the butter and sugar in a stand mixer fitted with a paddle attachment, until light and fluffy.
- In the meantime, sift the self-raising flour and baking powder together and set aside.
- Add the eggs, into the butter and sugar mixture one at a time, beating well after each addition.
- Add the vanilla extract and stir again to incorporate.
- Tip in the mashed bananas, and mix briefly, before adding half of the sifted flour mixture.
- Mix until just incorporated, then add the soured cream.
- Once the batter has come together again, add the rest of the flour.
- Mix on a low speed until the batter has just come together. Do not mix endlessly, or the cake will become tough.
- Give everything a quick stir by hand to ensure there are no pockets of unmixed ingredients, then tip the cake batter carefully into the prepared bundt tin.
- Bake for 45-55 minutes, until there is no visible wetness in the cracks, and the cake feels firm to the touch.
- Remove the cake from the oven and leave to cool for 5 minutes before inverting onto a wire rack.
- Leave to cool completely before adding the toffee glaze.
- Sift the icing sugar and set aside.
- Add the butter, milk, light brown sugar and vanilla essence into a medium saucepan.
- Place over a medium heat, stirring regularly, until the mixture reaches a rolling boil with pale foam.
- Remove the saucepan from the heat. Add the sifted icing sugar all at once, and whisk together to form a smooth icing.
- Immediately pour the glaze over the bundt cake, as it will set up very quickly.