I’ve had a glut of bananas at home this season. Everyone was snacking on peaches and berries and the poor bananas were neglected. I have enough banana recipes on the blog so I wasn’t intending on creating another one but this was so good. Who knew just the addition of crunchy maltesers in this Banana Malteser Cake would make such a delicious difference.
The other reason why I made the Banana Malteser Cake was to experiment making beautiful buttercream designs using silicone molds. If you follow me on Instagram, you may have noticed that I’ve tried this method on cupcakes and they turned out amazing. It was time to try out a design on a cake. all I did was spread buttercream in the mold, smoothen the surface with an offset spatuala, then freeze the mold with the buttercream in it. Once set, all you do is you unmold and place it on the cake. in case you’re wondering, it doesn’t alter the taste or texture and retains the shape really well.
You are of course, free to pipe buttercream as an alternative or decorate as you like.
I used this mold for the design on the top.
If you like banana cakes you’ll love this Easy Banana Cake with Tahini Frosting
Banana Malteser Cake
Makes a 7 inch round cake
Banana Cake
114 g (1/2 cup) unsalted butter, softened
3/4 cup (165g) brown sugar
2 Eggs
2 large (or 3 medium about 125 ml) mashed over ripe bananas
2 cups (250 g) self-raising flour
1/2 cup (120ml/g) sour cream
1/2 cup malteser chocolates, extra for decoration
Cocoa buttercream
114 g (1/2 cup) unsalted butter, softened
11/2 cups (180 g) icing/powdered sugar
2 tbsp (10 g) cocoa powder (preferable Dutch processed)
1 tbsp milk (30 ml), more if required
1 tsp vanilla essence
Preheat the oven to 350°F (177°C). Grease the base and sides of an 7-inch (18-cm) round pan with 3-inch (8-cm) height and line the base with baking paper.
In a large bowl, beat the butter and brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the banana and beat until just combined. Gently, fold in the flour and sour cream. Fold in the malteser chocolates
Pour the batter into the prepared pan. Bake for 45-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
Remove the cake from the oven. Leave it aside for 5 minutes, then carefully turn it onto a wire rack.
Make the buttercream : Using an electric mixer or a hand mixer beat the butter until pale and fluffy. Add the sugar, a little at a time beating well until fully incorporated. Add the cocoa powder, vanilla and milk and beat again until no white streaks appear and buttercream is fluffy. If it is too thick, add another tbsp of milk to lighten up.
Assemble : While the cake is cooling, spread buttercream onto a turbullion mold, freeze for 30-45 mins. Unmold and place on cake. Alternatively, you can pipe buttercream directly on to the cake. Decorate the edges with malteser chocolates.
