Ok, I should probably confess that this amazing recipe came about by accident. My son came home from school with a week’s worth of fruit in the front pocket of his backpack. The apples were salvageable for another day, but the bananas and pears were definitely turning a bit brown.
“Yuck,” said my toddler, after demanding ‘nana for about ten minutes before I remembered where they were likely to be (my son had put them next to the fruit bowl, obviously, not in it where I’d have spotted them in a few seconds). My husband has a pathological hatred of wasting food, so I decided to use up the fruit in a cake.
While my son got his school shoes on, I skimmed the internet for banana cake recipes. There were “ultimate” banana cakes, and “best ever” banana cakes. The method for both of these seemed to involve putting the cooked cake (in the pyrex dish you would obviously naturally bake a cake in) into the freezer for a rapid chill. Who has space like that in their freezer? Ours is crammed with chips, ice lollies, ice cream, frozen herbs, frozen peas, fish fingers and assorted meats and fish that we buy and suddenly realise we can’t plan a meal around before the use by date.
I decided “really good” banana cake would do, and eventually settled for “easy” banana cake with cream cheese frosting from an Australian website. I love Australian food websites, they are often no-nonsense and have the temperature in celsius and the measures in both metric and cups. Also, I’d got a pot of quark in the fridge that outlasted the blackberries it was supposed to join on top of a flan case, so the icing sounded a great idea for really using things up. After delivering my son to school, I popped into the shop for eggs, the only real missing item…
Once I started, I realised I’d misread, and I only has two squashy bananas not four, and not enough icing sugar so I had to make chocolate cream cheese icing (it works, think about the Dairy Milk and Philadelphia cream cheese you can buy!).
The end result is so delicious for an improvised recipe, it deserves to be recorded for posterity, so here goes:
Stick the oven on at 180c and butter a 20cm/8 inch silicone cake tin, which needs to stand on a baking tray.
125g (half a block) butter
315g (1.5 cups) golden sugar
2 mashed bananas
2 mashed pears
1 tspn vanilla essence
buttermilk made with juice of 1 lemon and 100ml milk
Mix these all together. I used a turn-the-handle hand whisk but you can probably use a food processor.
Then fold in:
1 tsp baking powder
220g (1.5 cups) self-raising flour
Pour carefully into silicone tin. Bake for 1 hour. Check it’s cooked by sticking in a skewer or narrow blade knife. Leave it for ten minutes, then turn it out onto a rack.
In a bowl, mix:
half a cup cocoa
2 cups icing sugar
1 pot quark (I guess other cream cheese would work too)
This blends nicely to a nice bitter chocolate creamy icing and a quantity that will spread right over the top of the cake and down the sides in one thick layer. You could probably split the cake horizontally and put some in the middle if you want, but it doesn’t need it.