A moist malted banana cake inspired by a malt banana milkshake, with a filling of banana caramel, coated with malted icing or frosting and finished with a crunchy cookie crumble.
Rather than blather on for words & words about this Banana Milkshake Cake, you can listen to how the recipe evolved by clicking below to hear my podcast:
The recipe makes 2 x 7″ sandwich tins comfortably so line and grease each tin well and preheat the oven to 175 degrees Celcius before baking the cake.
Ingredients (for the cake)
- 250g butter, softened
- 225g caster sugar
- 200g malted milk powder
- 3 medium eggs
- 250g flour
- 4 ripe bananas
Cream the butter, sugar and milk powder together until fully combined and a light but not fluffy batter. Add the eggs one by one and beat into the batter. Pour in the flour and beat again it will result in a very thick batter. Peel and finely slice the bananas and stir into the mixture. Divide between the two cake tins and bake for 45 minutes. Check the middle of the cake after that time with a cocktail stick to see if it has baked through. If not bake for a further 10 minutes. Cool in the tin before removing and peeling off any baking parchment you have used. Don’t attempt to assemble until fully cold.
Ingredients (for the caramel)
- 100g caster sugar
- 30ml water
- 75ml double cream
- 1 ripe banana
In a heavy bottomed stainless steel saucepan heat the sugar and water together on a medium heat. Do not touch at all, wait until the mixture has turned a dark gold colour then pour in the double cream and simmer for 5 minutes. You will probably want to turn off the ring for the simmering stage and be careful, the sugar is hot! After 5 minutes, peel and finely slice the banana before stirring into the caramel. Wait until completely cold before adding to the cake assembly. This caramel makes for a delicious pouring sauce over ice cream on its own!
Ingredients (for the malted icing/frosting)
- 125g butter, softened
- 500g icing sugar
- 100g malted milk powder
- 2 tablespoons of full fat milk
Whisk all the ingredients together until light and fluffy. This should take about 10 minutes.
For the cookie crumble, the details are on the audio piece above. These are the cookies I used for the recipe.
Plate the first tier then top only the centre with the banana caramel. Put the second tier on top.
Coat the entire cake with the malted icing.
Chill for 15 minutes before spooning the cookie crumble onto the icing. Use your hands to press it into the icing if need be.
This cake will keep for up to 3 days but I’d recommend eating it straight away with a spoon.
This is what happens when you let your 4 year old attach a cake after you’ve finished taking photographs…..