This is no ordinary banana cake! Give it an extra kick by adding white chocolate, brown sugar and golden syrup, and you have a delectably delicious dessert!
Ingredients
125g butter
1/2 cup brown sugar
1 teaspoon vanilla extract
100g white chocolate, melted
2 eggs, beaten
2 tablespoons golden syrup
2 over-ripe bananas, mashed
2 cups self-raising flour
Icing
125g butter
100g white chocolate, melted
2 cups icing sugar
Method
Preheat oven to 180 degrees celsius/160 fan-forced.
Cream butter, sugar and vanilla in a large bowl until light and fluffy. Gradually add white chocolate. Add eggs, golden syrup and banana, continuing to beat until well combined.
Stir in the flour and mix well.
Pour into a lined 20-25cm round baking tin.
Bake for about 50 minutes, until golden brown on top and cooked through.
Allow to cool in tin for 5 minutes, then remove and cool to room temperature.
Meanwhile, make the icing: cream butter until light and fluffy. Gradually add white chocolate, then the sifted icing sugar.
Cut cake in half horizontally and spread with icing. Spread remaining icing on top, then dust with cocoa powder and serve.
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