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  • Woman & Home

    Love food, HATE WASTE

    Jan 23, 2020 5 minutes

    Squidgy banana cake with caramel cream cheese frosting

    The perfect way to make good use of your over-ripe bananas

    SERVES 12

    READY IN 1 hour 5 mins

    VEGETARIAN

    175g unsalted butter, room temperature
    175g dark muscovado sugar
    3 large free-range eggs
    1tsp vanilla extract
    250g self-raising flour
    275g peeled, over-ripe bananas, mashed
    100g pecans, chopped

    For the frosting:

    250g full-fat cream cheese
    40g light brown soft sugar

    TO DECORATE:

    16 pecan halves
    5tbsp caramel spread

    1 Heat oven to 180°C/Gas 4. Grease and line a 20cm cake tin. Put the butter, sugar, eggs, vanilla, flour and bananas into a large bowl of a free standing mixer. Mix until well combined. Alternatively you could use an electric whisk.

    Stir in the pecans and carefully spoon the cake mixture into the lined tin. Smooth over the top. Bake for

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