To celebrate my bloggerversary I made this delicious banana cake with the most incredible caramel marscapone frosting- yum!!
It pays tribute to my very first post as a blogger which were banana muffins, with the picture taken out in really bad lighting but hey I’ll share it on my Instagram anyway.
I started my blog 3 years ago, everyone I spoke to about this new venture at the time told me I’d be wasting my time, that I’d never be good enough or that no one would be interested in my recipes – the rebel in me didn’t give an F! So I went ahead and did my thing and learnt how to take photos with my phone, I learnt about lighting and got chubby in the name of blogging – it was so worth it 🤣.
I’m not one for pep talks (mostly because I’m bad at it!) But be rebellious – be authentic and most importantly don’t settle!
Love you guys!!
Celebration Banana Cake with Caramel Marscapone Frosting
3 large ripe bananas, mashed
375g cake flour, sifted
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon powder
1/2 teaspoon salt
170g unsalted butter, at room temperature
200g white sugar
100g brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla essence
360ml amasi, at room temperature
Caramel Marscapone Frosting
180g caramel treat
4 tablespoons of cream
180g caramel treat, whipped
Preheat the oven to 177°C and prepare 2 round 20 cm cake pans and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together and set aside.
Beat the butter, white sugar, and brown sugar together until smooth and creamy. Scrape down the sides of the bowl as needed. Add in the eggs and vanilla essence. Beat until combined, then beat in the mashed bananas.
Add the dry ingredients in two additions alternating with the amasi, mixing well.
Divide batter evenly between the 2 prepared pans. Bake for 35-40 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely.
Whip the Marscapone and Caramel together until combined, drizzle in the cream and refrigerate until ready to use.
Place one cake layer on your cake stand and evenly layer the top with the frosting, top with the second layer and frost with the remaining caramel mixture.
Cover the top with toasted walnuts and drizzle over the leftover whipped caramel. Store in the fridge and bring out to room temperature before serving.