A chocolate lover’s dream, rich warm Chocolate Cake, served with a decedent hot chocolate sauce. Heart warming Dessert for all trips, especially in the cold.
This is the perfect banana cake perfect recipe for cooking at home to take on picnics or day hikes, yet still simple enough to make while camping.
Not to be confused with a banana bread this recipe produces and amazingly soft and fluffy cake, topped with a sweet frosting.
An ideal way to use up some old bananas it can be a useful recipe to keep for these moments. But.. this is so good it would be worth buying bananas just to make it.
1 1/2 cups banana (slightly over ripe)
2 teaspoons lemon juice
3 cups plain (all purpose) flour
1 1/2 teaspoons baking soda
3/4 cup (1 1/2 stick) salted butter, room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla essence
1 1/2 cups buttermilk
1/2 cup (1 stick) unsalted butter, room temperature
225g (8oz) cream cheese, room temperature
2 tablespoons cream
1 teaspoon vanilla essence
3 1/2 cups icing sugar (confectioners or powder sugar)
23cm x 33cm cake tin (9x13 inch baking tray)
Preheat the oven (camp oven) to 135 degrees C (275 degrees F).
Tip: this low temperature helps keep the cake flat creating even clean slices.
Peel and mash the bananas with a fork to make as smooth as possible. Stir through the lemon juice and set aside until needed.
In a medium bowl sift in the flour and baking powder. Set aside until needed.
In a large bowl cream together the butter and sugar together until light and fluffy.
Tip: Light and fluffy can take some time to reach but is worth the effort and is the key to a light and fluffy cake. The yellow of the butter also lightens to a cream color when completed.
Beat into the creamed butter and sugar the eggs one at a time, then the vanilla essence, then the butter milk.
Stir into the cake batter the mashed banana.
Grease and flout the cake tin, then pour in the cake batter.
Place the cake in the preheated oven and cook for 1 hour or until a toothpick comes out clean.
When cooked remove from the cake tin and cool.
Cream together the butter and cream cheese until smooth, then beat in the vanilla essence.
Slowly add the icing sugar and cream in small batches string in thoroughly with each addition. The frosting should remain smooth throughout the process.
Evenly spread the frosting over the top of the cooled cake. Chill if possible for everything to firm up. Cut into 12 pieces to serve. If trying to get a fancy clean finish you may cut off the edges of the cake prior to cutting into the 12 pieces.