If cake has fruit in it does it make it guilt free??!! I definitely live by that rule anyway, forget the butter and the sugar and the chocolate; bananas make this cake A OK. I also have that theory with wine, it’s made with grapes, grapes are good for you and therefore wine is good for you (I’m sure I will have nutritionists knocking down my door now). All that being said; this cake is incredibly naughty and is surprisingly quick and easy to make for such a show stopping cake. All you need to serve it is some napkins, a fork and obviously a large glass of wine!
For the cake
– 8oz sugar
– 8oz butter or margarine – I use stork
– 4 eggs
– 8oz self raising flour
– 1 tsp vanilla extract
– 2 bananas – mashed
For the Icing
– 4 tbsp Nutella
– 3.5oz softened butter
– 14oz icing sugar
– 1 tsp vanilla
– 2 tbsp soured cream
Preheat the oven to 180’C
Beat together the sugar, vanilla and butter until pale and creamy
Beat in the eggs, one at a time and then fold in the flour and the banana’s until well combined. Don’t over mix this as it will kill the air in the flour and you want it light and fluffy.
Grease and line 2 x 9” cake tins and divide the mixture between the two.
Bake in the oven for 35-40 minutes, until the cake springs back to your touch and it has come away from the sides.
Leave to cool in the tins and then tip out onto a wire rack to cool completely.
While the cake is cooling, mix together all the ingredients for the icing until smooth and creamy. Chill until the cake is cool enough to ice.
Use half the icing to sandwich together the two sponges and then finish off the top with either a palette knife to smooth out or you can always pipe the top.