My kids have become accustomed to finding brownies or cake or cookies of some kind in the kitchen for snacks, but they are fickle creatures and if offered the same thing too many times, they’ll decide that perhaps they aren’t that hungry after all and food ends up in the rubbish bin. I cater to their whims not just because I’m a soft touch (which I definitely am!), not just to avoid boredom-induced waste, but also because it’s fun to develop recipes and put a new spin on things. This cake came about because I was tossing up between banana cake and condensed milk cake. What to do? Mix and match!
250g (2 cups) all purpose (plain) flour
1/2 tsp salt
1 1/2 tsp baking powder
2 large very ripe bananas (about 240g (8 1/2oz) peeled weight)
100g (1/2 cup) granulated (white) sugar
115g (1 stick, 1/2 cup) unsalted butter, room temperature
2 medium eggs, room temperature
1 tsp vanilla extract
1 cup sweetened condensed milk
Note: 1 x 397g (14oz) can of sweetened condensed milk should be enough for both the cake and the frosting.
Frosting (adapted from here)
45g (3 tbsp) unsalted butter, room temperature
4 tbsp confectioner’s (icing/powdered) sugar, sifted
1/3 cup sweetened condensed milk
Preheat oven to 175°C (350°F). Grease and flour a 25cm (10″) ring pan and set aside.
Whisk flour, salt and baking powder together in a bowl and set aside.
Mash the bananas well and set aside.
Cream sugar and butter together until fluffy, about 3 minutes.
Add the eggs, one at a time, and beat until well combined
Add the mashed banana, vanilla and condensed milk and beat until well combined.
Add the flour and fold in with a spatula until just incorporated.
Pour the batter into the pan.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Cool cake in the pan for ten minutes then turn out to cool completely on a wire rack before frosting.
Beat together the butter and sugar until fluffy, then drizzle in the condensed milk while continuing to beat on low speed. If it’s too thick and you want to be able to pour it, you can add more condensed milk or a few drops of whole milk until you get the desired consistency. Drizzle or spread (depending on consistency) over cake and allow to set for an hour before serving.