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Banana Cake with Caramel Icing and Popcorn

Banana Cake with Caramel Icing and Popcorn

Banana Cake with Caramel Icing and Popcorn
Recipe: Daleen van der Merwe

Serves: 10
Preparation: 35 minutes
Cooking: 50 minutes

125 g butter or margarine, softened

150 g soft brown sugar
2 eggs
225 g self-raising flour
½ tsp bicarbonate of soda
1 tsp mixed spice
1 cup mashed overripe bananas (about 2 large bananas)
½ cup sour cream
¼ cup milk
125 g butter

½ cup light brown sugar
½ cup packed dark brown sugar
¼ full-cream milk
2 cups icing sugar, sifted
1 tsp vanilla extract
caramel popcorn
pieces of fudge
Preheat the oven to 180 °C. Grease a 15cm x 25cm loaf pan and line with baking paper.
Beat the butter and sugar with electric beater until light and fluffy. Beat in eggs, one at a time, until combined.

Sift the flour, bicarbonate of soda and salt together. Using a wooden spoon, stir in the flour mixture, bananas, cream and milk.

Spread mixture into prepared pan. Bake cake for about 50 minutes until cooked. Stand the cake for 5 minutes in the pan, then turn cake top-side up on a wire rack.
Place the butter and the light and dark brown sugar in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about two minutes.

Add the milk, stir and bring the mixture back to a boil, then remove the pan from the heat. Add the icing sugar and vanilla. Beat with a wooden spoon until the icing is smooth.

Use immediately (while still warm) to frost the cake or the frosting will harden. If it does harden while you are frosting the cake, simply place the saucepan back over low heat and stir until the frosting softens up.

Spread the icing over the top of the banana cake and decorate with the caramel popcorn and fudge.

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