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Banana Cake with Caramel Cream Cheese Icing

Cakes

Banana Cake with Caramel Cream Cheese Icing

Name: Banana Cake with Caramel Cream Cheese Icing
Prep time: 20 min
Cook time: 25 min
Yield: 12
Ingredients: 1 cup Chelsea Dark Cane Sugar (200g); 100g butter, melted; 3 eggs; 3 bananas, mashed with a fork; ½ cup Meadow Fresh Milk (125ml); 1 tsp Edmonds Baking Soda; 150g Meadow Fresh Kalo Yoghurt (vanilla bean works well); 2 cups Edmonds Standard Grade Flour (300g); 1 Tbsp Edmonds Baking Powder; Caramel Cream Cheese Icing; ½ cup Chelsea Dark Cane Sugar (100g); 60g butter; 2 Tbsp Meadow Fresh Milk; 200g Meadow Fresh Traditional Cream Cheese, at room temperature; 2 cups Chelsea Icing Sugar (300g); Grated or finely chopped milk or dark chocolate, to decorate (optional)

Preparation

20 mins

Bake

25 mins

Difficulty

Easy

Servings

Dark Cane Sugar lends a scrumptious rich flavour to this moist banana cake. Don't skip the caramel cream cheese icing - it's irresistibly good!

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Ingredients
Method

Ingredients

1 cup Chelsea Dark Cane Sugar (200g)
100g butter, melted
3 eggs
3 bananas, mashed with a fork
½ cup Meadow Fresh Milk (125ml)
1 tsp Edmonds Baking Soda
150g Meadow Fresh Kalo Yoghurt (vanilla bean works well)
2 cups Edmonds Standard Grade Flour (300g)
1 Tbsp Edmonds Baking Powder

Caramel Cream Cheese Icing

½ cup Chelsea Dark Cane Sugar (100g)
60g butter
2 Tbsp Meadow Fresh Milk
200g Meadow Fresh Traditional Cream Cheese, at room temperature
2 cups Chelsea Icing Sugar (300g)
Grated or finely chopped milk or dark chocolate, to decorate (optional)

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Icing Sugar

Icing sugar can also be...

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Method

Preheat the oven to 170°C bake or 150ºC fan bake. Grease 2 x 20cm round tins and line with baking paper.

Beat Chelsea Dark Cane Sugar, melted Tararua Butter and eggs until pale and creamy. Add the mashed bananas and beat well.

Heat the Meadow Fresh Milk in the microwave until nearly boiling (approximately 1 minute). Mix in the Edmonds Baking Soda then stir into the banana mixture.

Add the Meadow Fresh Yoghurt, Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well and divide evenly between the prepared cake tins.

Bake for 25-30 minutes, until cakes are cooked in the middle and just pulling away from the edges of the tin (a skewer inserted into the centre should come out clean). Cool in tins for 5 minutes then turn out onto a wire rack to cool completely.

Caramel Cream Cheese Icing : While cakes are cooking, prepare icing. Place the Chelsea Dark Cane Sugar, Tararua Butter and Meadow Fresh Milk in a small saucepan on medium heat. Cook until melted, then increase heat a little and bring to a gentle boil. Simmer for 2 minutes. Remove from heat and leave to cool.

Place Meadow Fresh Traditional Cream Cheese in a large bowl and beat until smooth. Beat in cooled caramel mixture. Add Chelsea Icing Sugar and beat until smooth. Refrigerate until needed (this also helps the icing to firm up a little).

Spread half of the icing onto one of the cake layers. Top with the other cake layer and spread remaining icing on top. Sprinkle with grated chocolate, if desired.