Banana Cakes

This is our interpretation of the Edmonds Cookbook Banana Cake. We make it as a double-layer cake sandwiched together with gooey caramel and mascarpone.
Makes 12 small cakes or one 23cm double-layer cake
1. Preheat oven to 160C. Grease two 6-hole Texas mufn trays or two 23cm cake tins and line the bottom and sides with baking paper cut to t exactly. 2. Sift our, baking powder and salt into a bowl and set aside. 3. Using an electric mixer, beat the butter on a low speed until light and creamy. 4. Slowly add sugar and continue to beat on low speed until light in colour and uffy. 5. Add eggs one at a time, mixing well after each addition, and making sure to incorporate each egg before adding the next. Stop the mixer and scrape down the sides of the bowl with a spatula. With the mixer on low speed add the banana. 6. Dissolve baking soda in hot milk. 7. Fold our mixture and milk into the banana mixture in three equal measures. Lastly, fold in walnuts. 8. Divide mixture evenly between prepared cake tins and bake for 2025 minutes for small cakes or 45 minutes for large cakes, or until the tops spring back when touched lightly and a skewer comes out clean when inserted into the middle. 9. Let cakes cool completely in tins before turning out. 10. If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts or banana chips.

2 cups our 1 tsp baking powder pinch of salt 125g unsalted butter, softened cup caster sugar 2 eggs 3 cups mashed banana 1 tsp baking soda 4 tbsp hot milk 1 cup walnuts

To assemble
cup Caramel (see page 161) cup mascarpone 1 recipe Cream Cheese Icing (see page 158) chopped walnuts or banana chips, to decorate

Extracted from Treats from Little and Friday. Published by Penguin Books NZ. RRP $44.99. Copyright recipes Kim Evans, 2012. Copyright photography Rene Vaile, 2012. This extracted material may not be forwarded, reproduced, copied or used in any other format without written permission from Penguin Group (NZ)

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Kitchen Notes Place in an airtight container and store in a cool place (not the refrigerator) for up to three days. The banana avour gets better with age at room temperature.
Extracted from Treats from Little and Friday. Published by Penguin Books NZ. RRP $44.99. Copyright recipes Kim Evans, 2012. Copyright photography Rene Vaile, 2012. This extracted material may not be forwarded, reproduced, copied or used in any other format without written permission from Penguin Group (NZ)

Cakes & Loaves

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Extracted from Treats from Little and Friday. Published by Penguin Books NZ. RRP $44.99. Copyright recipes Kim Evans, 2012. Copyright photography Rene Vaile, 2012. This extracted material may not be forwarded, reproduced, copied or used in any other format without written permission from Penguin Group (NZ)