A take on modifying the classic Banana Bread ended up with this cake, totally worth the effort. —Anjali Johny
For the Cake
Medium bananas (mashed)
Black strap molasses
Unsalted butter (at room temperature)
All purpose flour
Chopped dried apricots
White chocolate chips
For the frosting
Cream cheese (room temperature)
In This Recipe
Grease and line three 6 inch deep round baking tins and preheat your oven to 175ºC.
Sift all your dry ingredients in a bowl and set aside. (Flour, raising agents, spices, salt)
In a bowl, take your very ripe bananas and mash them up till they’re almost smooth, small lumps are okay. You can also blend them up in a food processor if you want it to be super smooth.
In a separate bowl add the soft butter, sugar, and vanilla and blend using a whisk until incorporated and almost light and fluffy. About 3 minutes.
Add the eggs one by one, whisking after each addition. Then add the molasses and blend well.
Add half of the dry ingredients, whisk. Add the mashed bananas, whisk. Now add the dried apricots and white chocolate chips to the dry remaining dry mixture. Mix them well and add it to the batter, fold it in. Do not over mix.
Pour this batter as evenly as possible into the three tins. Bake the cakes for 25-30 minutes (Check after 25) till a toothpick inserted into the center of the cake comes out clean.
Once baked, take them out and leave the cakes to cool on a wire rack in the cake tins till it cools completely. Once cooled, take them out of the pans.
To make the frosting, make sure that your cream cheese is at room temperature and use a whisk to combine all the ingredients until smooth. The frosting will be a little bit on the runny side, if you want it stiffer, add more icing sugar.
Frost the cake as you desire once the cakes are cool. They stay fresh in the refrigerator for 3-4 days when stored in an airtight container.