The childhood dessert that grew up! Bananas. Custard. A classic old-school combo that tastes oh-so-good in this easy loaf cake.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
Ingredients
For cake
4
bananas
100g
butter, melted, plus more to grease
125g
caster sugar
1
medium egg, beaten
1tsp.
vanilla
175g
plain flour
1tsp.
baking powder
1tsp.
bicarbonate of soda
2Tbsp.
Bird's custard powder
For frosting and decoration
125g
icing sugar
2Tbsp.
Bird's custard powder
75g
unsalted butter, softened
1tsp.
vanilla extract
2tsp.
milk
Caramel sauce
6-8 custard cream biscuits
Directions
Step 1Preheat oven 180°C (160°C Fan) mark 4. Grease and line a 900g loaf tin with baking parchment.
Step 2Break the bananas into chunks and put them in a large bowl. Mash with a fork until pulpy, then beat in the melted butter, sugar, egg and vanilla. Stir in the flour, baking powder, bicarbonate of soda and custard powder until combined and no floury patches remain (the mixture will be lumpy but that’s ok).
Step 3Pour the batter into the prepared tin. Bake for 50 to 55 minutes until risen, golden and springy to the touch. Leave to cool in the tin.
Step 4Remove cake from tin, peel off parchment and put on a board or serving plate. Make frosting. Sieve the icing sugar and custard powder together into a large bowl, then add the butter, vanilla and milk and whisk using an electric hand whisk until thick and creamy. Spread frosting over top of cake, then drizzle over caramel sauce, if using, and decorate with the custard cream biscuits.
Monaz Dumasia is a food writer, stylist and recipe developer with years of experience in the industry. Having previously worked on the Good Housekeeping food team, Monaz now develops exciting and fun recipes from her home kitchen, and always knows how to create the perfect twist for some of the most iconic recipes.
When Monaz isn't cooking she's doing calligraphy, and thinking up loads more wild recipes ideas.
