When I went shopping on the weekend, Ollie insisted on buying 7 rather large bananas to eat during the week, despite the fact I haven’t seen him in eat a banana in almost forever. But he was adamant he would get through them, so we bought the bananas, they sat in the fruit bowl for almost a week, and you guessed it – they went overripe. This wasn’t all bad news though, because I had some cinnamon icing leftover from gingerbread cupcakes on Christmas, and I had an inkling that banana cake and cinnamon icing were going to be fab together!
I also had a lot of carrots in my fridge, and somewhat enthusiastically decided that I was going to make a banana AND carrot cake in one. I added walnuts as well, which prompted my housemate to title it the ‘blind date cake’, as the walnuts are common to banana and carrot cakes and could introduce the fruit and vegetable to each other. It turned out fabulously, and I know what I will be making next time Ollie buys too many bananas (I may even encourage him)!
- 200g of walnuts, chopped
- 125g of butter
- 3/4 cup of brown sugar
- 1 tsp vanilla essence
- 2 eggs
- 3 large, very ripe bananas
- 2 large carrots, grated
- 1/3 cup of milk
- 2 cups of self raising flour
- 1/2 tsp bicarb soda
- 1/2 tbsp cinnamon
- 1/4 tbsp nutmeg
- 1/4 tbsp ground cloves
- 1/4 tbsp ground ginger
Icing (from Le Creme de la Crumb)
- 3-4 cups of icing sugar
- 125 grams of cream cheese
- 1/2 tsp vanilla essence
- 1 tbsp of cinnamon
- 2-4 tbsp of double cream
- Turn oven on to 175 degrees celsius, and place walnuts into cold oven for 15 minutes to toast (while it warms up!).
- Mix butter, sugar and vanilla together until smooth and creamy.
- Add in eggs and beat until combined.
- Mash bananas in a bowl with grated carrot, and add to butter mixture along with milk. Stir well.
- Sift in flour, bicarb soda and spices.
- Fold in half of the toasted walnuts.
- Put in greased cake tray, and bake for 1 hour or until firm. A skewer or knife inserted into the cake at this point will probably still come out slightly wet due to the banana in the cake, but the cake should feel firm yet springy on top.
- Beat the cream cheese until fluffy
- Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth.
- Gradually mix in icing sugar. Add 1-2 more tablespoons of cream as needed to thin the frosting to a spreadable consistency.