After a lovely week down in Cornwall on holiday I’ve had a long weekend before returning to work so time to do some baking! I found this recipe like many others via Pinterest which is a great resource for all kinds of baking ideas – if you haven’t tried it before, give it a try – you can make up various boards. As I often have leftover bananas as I can’t eat them quickly enough, this is another recipe to use them up, found on Sugar Apron which calls them brownies but I would say mine were more like cake given the size!
- 2 eggs
- 3 bananas, mashed
- 1.5 cups caster sugar
- 1 cup sour cream
- 0.5 cup butter, softened
- 2 tsp vanilla extract
- 2 cups plain flour
- 1 tsp bicarbonate of soda
- 0.75 teaspoon salt
- 0.5 cup walnuts,chopped
- 0.5 cup butter
- 3 cups icing sugar
- 1.5 teaspoons vanilla extract
- 3 tbsp milk
Start by preheating the oven to 375F / 190C / 180C Fan and grease and line a 13 x 9 inch tin. You need to make the ‘brownie’ mix first so beat together the sugar, sour cream, butter, and eggs until creamy before adding the bananas and vanilla extract. Next add the flour, baking soda, salt (or not), and mix before finally stiring in the walnuts.
Pour the batter into the prepared tin and bake 25 minutes or until golden brown – mine was in for about 34 minutes overall.
Once the cake is done, allow it to cool slightly so its still warm, but not hot, and cover with the frosting. To make the frosting, heat the butter in a large saucepan over a medium heat. When it becomes a medium brown colour turn off the heat, whisk in the icing sugar a cup at a time, adding the milk as it thickens, then finally add the vanilla. I’d have liked to take more photos of the process but once the butter had browned I needed to work fairly quickly so its worth having all the ingredients ready and to hand already measured.
Spread the frosting over the cake immediately and smooth over – it will slightly harden or crisp over so work fairly quickly.
This is definitely my favourite new way to eat bananas. My mother described them as amazing which was great feedback – she isn’t biased, honestly… All jokes apart though they were fab and the walnuts added an extra texture. The recipe was pretty straightforward too but definitely more cake size than brownie in my opinion but hey, it rose well!